Gooseberry Sauce

The last time I had access to fresh gooseberries was when I was a child in rural Montana, & that was a lot of years ago! Now I'm exploring gooseberry recipes & found this one (now slightly tweaked) on www.oregonfruit.com!

• Ready In: 9 mins
• Serves: 6-8
• Yields: 1 1/2 cups

Ingredients

• 1 (15 ounce) can gooseberries (in light syrup)
• 3  tablespoons brown sugar, packed
• 2  teaspoons cornstarch
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground cloves (very much optional)
• 1⁄4 teaspoon salt

Directions

1. Drain gooseberries, reserving the syrup.
2. In a small saucepan combine gooseberry syrup, sugar, cornstarch, cinnamon, cloves (if using) & salt, cooking & stirring constantly, 4 to 5 minutes, until chickened & glossy.
3. Stir in gooseberries & heat through, 1 to 2 minutes, then serve warm with meat or poultry, as a spread (great on bagels & whole wheat toast), or . . . !