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Keeping Mint Sauce
Serves 20
Easy
Prep:
Cook:
2/3 weeks standing in the jar.
A perfect condiment for roast lamb. Plus you can use it to brighten mushy peas up.
Skip to ingredients
- 2 grams dried mint
- 280ml malt vinegar
- 6g demerara sugar
- 1 flat teaspoon salt
Method
step 1
Boil the vinegar, sugar and saltstep 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.
