The gooseberry chutney I made in August is edible, indeed more than acceptable with a nice bit of cheese or cold chicken. There's definitely a tang of an acidity that isn't the vinegar, though my worn-out tastebuds couldn't confidently identify it as gooseberry flavour. It still looks an unfortunate colour and texture, and a punnet of gooseberries doesn't actually boil down to much finished product, so I'm not sure it was worth the effort. Or not as much as the jam. Perhaps it needed some apples to bulk it out.
Likewise, though the Blessed Delia's recipe for creme caramel comes up a treat, I had to wonder, when contemplating the washing up, if is it so much better than shop-bought.