I don’t actually like mint sauce… in fact, apart from pickled onions and a good salad dressing I’m not that keen on vinegar; however, I do like tradition, especially traditional food, so as we are having lamb for Christmas Day (turkey on Boxing Day when all the family are together) I am going to make some mint sauce. I also have to say I am hopeless at making it and usually buy a jar – I know it might seem impossible not to be able to make it when it is just mint and vinegar and a bit of sugar, but there you go.
We have bought some mint (the plants in the garden have died) and I am looking for a recipe which might be more successful, and found one which sounds OK on the BBC site:
- bunch of mint – leaves stripped from stalks
- pinch salt
- 4 tbsp boiling water
- 4 tbsp white wine vinegar
- 1 level tbsp caster sugar
- sprinkle leaves with salt and chop finely.
- put in a jug with sugar and boiling water, stir and leave to cool.
- add the vinegar
- add more water, vinegar or salt to taste
However, Mary Berry, the queen of baking and other coking has a different idea:
- bunch of mint – leaves stripped from stalks and finely chopped
- 2 tbsp clear honey or golden syrup
- 2 tbsp white wine or cider vinegar