Gooseberry and Lavender Chutney
Rinse, trim and chop the gooseberries. Peel the onion, chop finely and cook until translucent in a pan with 1 tablespoon oil.
Add gooseberries, vinegar, honey, lavender flowers, cinnamon, ginger and wine and simmer over medium heat about 45 minutes, stirring occasionally. If necessary, add some more water. Season the chutney with salt and pepper, pour into jars, close tightly and allow to cool. Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.