Recipes

Sweet & Savoury sauces

Mint Sauce

Makes 300 ml Ingredients 250 ml (1 cup) Grape Vinegar 165 ml (⅔ cup) Huletts White Sugar 165 ml ⅔ cup) Smooth Apricot Jam 165 ml ⅔ cup) Fresh Mint, chopped

Method

1. Combine the vinegar, sugar and apricot jam in a small saucepan. Bring to the boil for 20–25 minutes until the mixture thickens and becomes syrupy.
2. Remove from the stove and stir in the chopped mint. Leave to cool before pouring into dry sterilised jars.

Serving Suggestion: Best served with lamb.