For a Glut

Well it had to happen sooner or later. We are in the middle of a large crop of gooseberries.

That is perhaps to be expected because the bees were working the gooseberry flowers in early spring and they are right next to the hives.

Quite a lot have been given away already. Most are used for winemaking. The recipe demands that the fruit be absolutely ripe with the berries being soft but not split.

This means really that they have to be picked over.

Has anybody any suggestions for a good simple gooseberry recipe?