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Cape Gooseberry Sauce
By Chef Tom Fraker

3 pints Cape and Capeless Gooseberries
8 ounces Unsalted Butter
1 cup Brown Sugar
6 ounces Dry Sherry

Peel the husks off the gooseberries and set aside.

Melt the butter in a medium sauce pan.

Add the gooseberries and the brown sugar.

Stir and cook over medium heat until the berries start to brown and begin to soften.

Add the sherry and lower the heat to simmer.

Continue to simmer, stirring occasionally, until the berries completely break up and sauce thickens slightly.

If desired, strain the sauce pressing on the solids with a ladle into a bowl.

Can be served over squash, a nice white fish fillet or poured over your favorite ice cream or sorbet.