How to make mint sauce

Their are loads of mint sauce recipes around, but this is one I happened upon which worked well for me.

I made this mint sauce for a shared dinner where my friend was cooking roast lamb. She was planning to buy mint sauce to go with it, so I volunteered to make one instead.

I thought, heck, it won't even make a dent in my mint forest, which has all but taken over the herb garden.

I also thought, that's one less plastic bottle that needs to get manufactured, used and discarded. (Check out The Story of Stuff for insight into why it's a good idea to reduce the amount of 'stuff' we buy.)

Plus I thought, I'll know exactly what's going into it (and what chemicals and pesticides aren't).

And to top it all off I thought, it's got to be cheaper to make my own mint sauce than to buy it.

Ingredients

• 1c malt vinegar
• 2T sugar
• 1/2c young mint leaves, rinsed and finely, finely chopped

Instructions
Bring vinegar to a simmer in a small saucepan. Add sugar and mint. Simmer for 20 minutes.

Allow to cool and then pour into a sterilised glass jar to store. To sterilise, submerge clean jar in a pot of boiling water and simmer for 10 minutes.

Easy as easy! And with all that vinegar, this will happily keep in the fridge for around 6 months.