Mint sauce??

[HayleyB]

My mum did that too.............

[jackie j]

My gran had mint sauce with any meat ( roast dinner ) and loads of it. I love lamb and mint sauce but only get to have it if out, as OH is veggie and doesnt like me cooking any meat.
My mum always added the sugar as she chopped the mint then added the vinegar, I can almost taste it, yummy, this has taken me right back to my childhood.

[Pumpkin Becki]

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.

Mine did that too!! These recipes sound much much better than that though. Call me peculiar, but I've always loved mint sauce on runner beans too.

[HayleyB]

I often stir mint sauce into the water when cooking peas. It's also nice doing it that way with new tatties too............

[Hilary B]

My gran had mint sauce with any meat ( roast dinner ) and loads of it. I love lamb and mint sauce but only get to have it if out, as OH is veggie and doesnt like me cooking any meat.
My mum always added the sugar as she chopped the mint then added the vinegar, I can almost taste it, yummy, this has taken me right back to my childhood.

Yep, I remember making mint sauce that way (supervised by Mum). The mint was chopped with scissors, in a cup or jar with the sugar, and a very little vinegar added, just enough to make it pour into a sauce-boat.

[Two_Sheds]

more a minted vinegar than a mint sauce.

that's what I'm bottling today, minty vinegar. The mint's all gone mad

[Mikey]

Had mint sauce yesterday.

Mt preferred recipe involves, Bags of mint finely chopped or preferably bruised with a mincer, touch of hot water to melt the sugar, sugar!, and vinegar of choice, taste it to get the quantities right for your personal tastebuds. Nuke it all in the microwave for 30 sec, cover it and let it stand for about an hour, the longer the better to be honest. The bruised mint will flavour the vinegar if left to stand.

I had rosemary jelly on the weekend with pork, it should have been with lamb but what a taste sensation. I love apple sauce but rosemary jelly really wowed the old tastebuds.

[valmarg]

No sooner the word than the blow.

This can also be made with mint or parsley (substituting the rosemary for mint or parsley.

ROSEMARY JELLY

5lb cooking apples
2 pints water
2 tablespoons fresh rosemary leaves
2 pints vinegar (I use distilled malt)
granulated sugar
green food colouring (optional)
chopped rosemary

Wash and roughly chop the apples. Put in a large saucepan with the water and rosemary (you don't need to chop, you can put as many sprigs in as you like - the stronger the rosemary flavour you like the more you add). Bring to the boil, then simmer for about 45 minutes until soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for 5 minutes.

Strain through a jelly bag or cloth and allow the juice to drain for at least 12 hours. Do not squeeze the bag or the jelly will be cloudy. Discard the pulp.

Measure the extract and return to the pan with 1 lb sugar to each pint of extract. Stir until the sugar has dissolved, then boil rapidly, without stirring for about 10 minutes until setting point is reached. Skim the surface with a metal spoon. Add a few drops of colouring and chopped rosemary (to taste). Pot and cover in the usual way.

valmarg

[AmyRose]

I watched an episode of jamies 30 min meals yesterday and he made some mint sauce by...

Taking the mint leaves only (he added the stalks to the potatoes he was boiling separately)
Mashing them up in the pestle and mortar along with a good sprinkling of salt to create a paste
He Added a tablespoon of normal sugar
Then added red wine vinegar to give te required consistency
Finally he added 2/3 tablespoons of the 'broth' from the tatties he was cooking (which had already had a couple of chicken stock cubes added to them)

The final meal was new potatoes, spring veg, lamb & home-made mint sauce

I've never tried it myself but it looked yummy!

[TonyO]

I do love mint sauce I must admit - and I have it with chicken or beef as I'm not so overly fond of lamb.

Mrs Beeton's traditional recipe states the use of mint, sugar and MALT vinegar. but there's a lot of modern recipes that use white wine vinegar instead, its all down to personal taste i suppose!!

I've only made mint sauce once before & it was horrible!!, I've always grown mint - ( I grow it in a big tub so that it doesn't run away with itself) and I usually put it in with fresh peas from the garden or new potatoes.

I've recently bought a variety of mint that id never heard of before called "Bowles Mint" it has a bigger leaf than the spearmint, and has a slightly hairy/velvety texture to the leaf like the apple mint, but it does smell gorgeous!! and it is recommended for mint sauce! so when the plants are big enough for me to get enough leaves off them I'll give making mint sauce another try!!

[b300y]

chop mint up and put in ice cube trays for the freezer for storing
as for the mint sauce take a frozen block (or fresh) and add 2 tablespoons boiling water and a pinch of suger then add vinegar, malt is the most common just keep trying different amounts, everyones taste buds are different so just tweek it slightly for your own taste

[AmyHenry]

I like mint and vinegar sauce because of its taste and it changes the whole taste of the meal. It also has some health benefits which are quite good and appreciable.