Mint sauce is a firm favourite in our house. A lamb dinner just isn’t the same without it.
Following on from yesterday’s post about our bi-annual herb refurb, I had a couple of requests to post the Mint sauce recipe I follow to use up the excess Mint growing in the garden.
Mint sauce is incredibly easy to make and the home made stuff tastes so much better than store bought.
And it keeps well so you can make a large batch and store it in the fridge.
We currently have a 4 litre mason jar full of Mint Sauce in our fridge right now so I won’t need to make any for a while.
Which is lucky given the current state of our Mint patch.
So, here’s the recipe I use for Mint Sauce.
- 2 large bunches of fresh cut Mint
- 1200ml of Malt Vinegar
- 1kg of Brown Sugar
- Strip the Mint leaves off the stalks and finely chop
- Sprinkle the chopped Mint with a pinch of Salt and leave to stand
- Boil the vinegar and sugar for five minutes.
- Add the chopped Mint and stir.
Not too difficult right?
And so worth it.
If you have a Mint Sauce recipe, that you swear by, please go ahead and share with us in the comments below!
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