Mint sauce??

[Snadger]

I DETEST mint sauce and mint with new pots (can just about cope with toothpaste and the odd mint imperial!) but Mr Flum loves it. We use malt vinegar, chopped mint, sugar - it keeps well. It's still vile though!

Never tried toothpaste with new tatties flum!

[witch-1]

I'm sure my mum used to add a drop of boiling water to her mint sauce!! with sugar and vinegar?? Might be to melt the sugar - not sure, just remember boiling the kettle!

Likin' the sound of using abit of voddy!

Jan
x

[shirlthegirl43]

Like you Flum I don't like mint sauce on lamb - don't eat lamb!! However, I do love mint sauce on cabbage with gravy - yummy!! I have some chocolate mint growing - might make an interesting sauce

[valmarg]

I know I am going to regret asking this but................is there such a thing as vodka vinegar and what the blazes is straw dauaris??????

The only suggestion I can make for straw dauaris, is strawberry Daiquiri. It is a cocktail made with 1 fl oz white rum, half fl oz fresh lime juice, half fl oz grenadine syrup (or multiples thereof).

According to my Robert Carrier book, "there are many variations with fruit juice syrups in place of grenadine; strawberry is especially popular."

At this time of year I would imagine some crushed fresh strawberries would be rather nice!!

Can't help with vodka vinegar.

valmarg

[Snadger]

The only suggestion I can make for straw dauaris, is strawberry Daiquiri. It is a cocktail made with 1 fl oz white rum, half fl oz fresh lime juice, half fl oz grenadine syrup (or multiples thereof).

According to my Robert Carrier book, "there are many variations with fruit juice syrups in place of grenadine; strawberry is especially popular."

At this time of year I would imagine some crushed fresh strawberries would be rather nice!!

Can't help with vodka vinegar.

valmarg

Grenadine is pomegranate juice methinks. So thats pomegranate,lime and baccardi! Mmmm...I could live with that...but not on my new potatoes!

[valmarg]

you could use vodka vinegar if you want snadgar, and straw dauaris for desert, mmm

Sorry snadger, I was replying to the suggestion for desert, it was off at a bit of a tangent, but I thought it sounded nice enough to try.

valmarg

[rustylady]

I had a bumper crop of mint last year and still have some mint sauce in the fridge in a sealed Kilner jar. How long does it keep. Is it still safe to eat or should I be ditching it.

Anything preserved in vinegar and well sealed should keep virtually for ever, Alice

[yoanbob]

The only suggestion I can make for straw dauaris, is strawberry Daiquiri. It is a cocktail made with 1 fl oz white rum, half fl oz fresh lime juice, half fl oz grenadine syrup (or multiples thereof).

According to my Robert Carrier book, "there are many variations with fruit juice syrups in place of grenadine; strawberry is especially popular."

At this time of year I would imagine some crushed fresh strawberries would be rather nice!!

Can't help with vodka vinegar.

valmarg

thats the one valmarg
well I've never seen vodka vinegar but if your a fan of john seymores books it looks possible, very long prosses tho, prehaps just add a splash instead.

[Dobby]

sore some value mint sauce today 3p dont know what it will tast like

[Two_Sheds]

Posh Mint Sauce

Posh Mint Sauce

makes one 6oz jar (175g)

3 garlic cloves, unpeeled
1oz fresh mint leaves (no stems)
1oz fresh parsley (flat leaf has the best flavour)
2 tbsp balsamic vinegar (Tesco basic?)
pinch of caster sugar (or ground up normal sugar)
4 oz extra virgin olive oil

1) Preheat oven to 180C / gas 4
2) Roast garlic in a little oil for 15 mins
3) Pop cooked garlic out of its skin
4) Blitz mint, parsley, vinegar & sugar in a food processor. Add garlic & blitz again
5) Pour in oil, mixing well. Season with salt & pepper

No idea how long it lasts in a fridge, sorry.

(from Andi Clevely 'The Allotment Seasonal Planner')

[Hilary B]

My Mum made mint sauce by adding sugar to the whole mint leaves, then chopping with scissors, (a fiddly job, but it seemed to help blend the sugar and chopped mint) and finally adding enough vinegar to give the right consistency. Any vingar will do, malt usually being the cheapest (although strictly speaking only WINE vinegar is 'vinegar' at all. Malt vinegar should properly be called alegar, and I don't know the 'proper' term for cider vinegar, if there is one<g> Just being pedantic for fun)

[Stacey Steve]

I've always made mine as a concentrate first.

Chop the mint very fine and add to a sterilised jar some at time, each time put in some vinegar but only so it soaks the mint, repeat until almost full. Leave overnight and check next day that it is just covered in vinegar.

When you want some to use, spoon out enough and add vinegar untill you get the consistancy you like.

If you like it quite sharp, OK but if you want to take the edge off, and sugar to taste, mixing well before tasting.

Personally I use just malt vinegar and granulated sugar.

The concentrate lasts me a whole year and doesn't seem to go off, just keep it in a cool cupboard.

[Irie Jan]

for a twist to ordinary mint sauce you can use a little of your basic mint sauce say a small teaspoon and add it to some apple sauce goes nice with pork or lam!

[HayleyB]

I'm gonna make loads of mint sauce now...........

My mum always used malt vinegar but I'll try some variations methinks.

[HeyWayne]

Mum always used the jarred stuff and added loads of malt vinegar - to the point where it was more a minted vinegar than a mint sauce.