Gooseberry Sauce (spiced)

We only cease to be the slave of one appetite because another taste has brought it into subordination. A youth may cease to idolize sensual pleasure, but it’s only because the idol of material gain has gotten the ascendancy. There is not one personal transformation in which the heart is left without an object of ultimate beauty and joy. Its desire for one particular object may be conquered, but its desire to have some object is unconquerable. The only way to dispossess the heart of an old affection is by the expulsive power of a new one.

Thomas Chalmers

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1		16.5 ounces OregoN
		Gooseberries
1/4	c	Brown sugar
2	t	Cornstarch
1/2	t	Cinnamon
1/4	t	Cloves
1/4	t	Salt

INSTRUCTIONS

Drain gooseberries, reserving syrup. Combine gooseberry syrup, sugar,
cornstarch, spices and salt in small saucepan. Cook, stirring
constantly, until thickened and clear. Stir in gooseberries and heat
through. Serve spiced gooseberry sauce warm with meat or poultry.
Makes about 2 1/2 cups sauce.  Recipes from
http://www.oregonfruit.com/oregon_fruit/gooseberry.html  Posted to
EAT-LF Digest by Jenny Herl <jlherl@uiuc.edu> on Oct 30,  1998,
converted by MM_Buster v2.0l.

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