Cape Gooseberry Vinegrette

The Playlist:

4 tbsp Chicken broth

15 Cape gooseberries

1 Lime, juiced

2 - 3 tbsp Honey

3 Green onions (just the white and light green part), minced

2 cloves Garlic

1/2 Jalapeno, seeded & halved

2 tbsp Champagne berry vinegar

1/2 tsp Cumin, ground.

3 dashes Peach bitters

1 Cinnamon stick


The Skinny:


1. Place all of the ingredients into a small sauce pan.

2. On medium heat bring to a boil.

3. Cover and allow to simmer on medium heat.

4. Remove from heat when cape gooseberries have lost all of their shape (30-40 minutes).

5. Remove cinnamon stick and jalepeno and puree until smooth.

6. Serve hot, or chill.