4 cups Cape gooseberries, removed from husks and washed
1/2 cup to 1 cup granulated sugar*
1/4 cup fresh lemon juice (about 2 lemons)
Small pinch of salt
*To let the flavor of the Cape gooseberry shine through, use 1/2 cup sugar. The compote will not be as syrupy or sweet. For a more jammy compote, use 1 cup sugar.
Combine gooseberries, sugar, and lemon juice in saucepan with small pinch of salt. Split vanilla bean lengthwise, scrape out seeds with back of knife, and add to pan along with pod. Bring to a boil. Simmer 25-30 minutes, stirring often, or until slightly syrupy. Discard vanilla pod. Pour into sterilized jars and store in refrigerator.
Serve compote with toast, add to oatmeal, or top a scoop of ice cream or a slice of butter cake.
Add syrup to glass of ice and top with soda, or put syrup in a champagne glass and top with sparkling wine.