Mint Sauce & Mint Jelly
YIELD
~500-600ML
PREP TIME
00:40
COOKING TIME
00:40
INGREDIENTS
Mint sauce:
- 2 tbsp fresh mint
- 2 tbsp golden sugar (we love Chantal Organics)
- 2 tbsp boiling water
- 2 tbsp malt vinegar (we love D.Y.C malt vinegar)
- 1L water
- 1kg green apple
- 1 lemon, juiced
- 1 large bunch fresh mint
- 500g jam sugar
METHOD
Mint sauce:
- Wash and dry the mint in a tea-towel. Remove the leaves from the stalks, chop very finely and put in a small serving jug.
- Put the sugar and boiling water into a small pot and boil for one minute.
- Pour the vinegar over the chopped mint then add the hot water and sugar mix. Stir well before serving.
- Wash and cut the apples into slices. Do not core or peel. Put into a large saucepan or preserving pan with water, lemon juice and 10 sprigs of mint.
- Bring this to a boil and cook until it forms a soft pulp, mashing occasionally. Strain the mixture through a jelly bag or a very fine cloth such as a cotton tea towel or piece of muslin and allow to drip overnight.
- Measure out the juice you have strained and match that amount with the sugar using the calculation of 1 litre juice to 500g sugar. So if you have 0.5 litres of juice use 250g sugar.
