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Keeping Mint Sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 2/3 weeks standing in the jar.
  • Easy
  • Serves 20
A perfect condiment for roast lamb. Plus you can use it to brighten mushy peas up.


  • 2 grams dried mint
  • 280ml malt vinegar
  • 6g demerara sugar
  • 1 flat teaspoon salt


  • STEP 1
    Boil the vinegar, sugar and salt
  • STEP 2
    Add mint to mixture as it comes to the boil, and remove from the heat immediately.
  • STEP 3
    Stir well and pour into pre-warmed jar. Leave for 2/3 weeks, then use. No need to refrigerate. If you have leftover mint once the vinegar has been used, you can add more sweet vinegar to the jar.

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