Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 degrees f. drain gooseberries and reserve the syrup from the can. in a saucepan, mix sugar, cornstarch and salt, then add the reserved syrup and cook over medium heat 5 to 6 minutes or until thickened. remove from heat and add butter, gooseberries and cinnamon (if using), stirring until butter is melted. line the bottom of a 9-inch pie plate with prepared pastry and pour the heated berry filling into it. add the top crust or cut pastry for a lattice top, then seal edges securely. if the entire top is covered by the pastry, cut several vents into it. bake at 425 degrees for 15 minutes, then lower the oven temperature to 350 degrees and bake another 20 to 30 minutes, or until golden brown.

Target recipe: grease 10 inch pie pan. spread cranberries over the bottom of pan. sprinkle them with the 1/2 cup sugar and chopped nuts. in a bowl, mix the eggs and beat well. add flour, remaining sugar, and butter to the beaten eggs. beat well. pour batter over cranberries. bake at 325* for 1 hour. serve hot with vanilla ice cream or serve warm/cool with whipped cream.