Mint sauce

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
  1.  sprinkle leaves with salt and chop finely.
  2. put in a jug with sugar and  boiling water, stir and leave to cool.
  3. add the vinegar
  4. 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

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