There’s nothing like a traditional British fish and chip dinner with all the trimmings. And the mushy peas MUST be smothered in mint sauce. I have a flourishing mint plant in my garden so I make my own mint sauce for next to nothing.
Ingredients
- Mint Leaves
- White Wine Vinegar
- Sugar
I’ve harvested the last of the years mint leaves. The plant will be dieing back shortly so this is an excellent way to preserve the mint leaves for enjoying throughout the winter.
If you’re buying a packet from the supermarket one pack will give you enough mint sauce for a meal or maybe two. The growing mint is much better value and will give you a continuous supply of mint leaves.
How to Cook Mint Sauce
I give my mint leaves a good wash to remove any soil or bugs.
Then I remove the stems by running my fingers along each stem, pulling off the leaves.
My herb chopper makes chopping herbs a bit quicker than with a knife. A helpful little gadget but not essential.
Once I’ve chopped all the mint leaves I put them into a pan. It’s difficult to chop the mint leaves finely enough for mint sauce so I give them a whizz with my hand blender. This chops the mint leaves into really tiny bits.
Sprinkle some sugar onto the chopped mint leaves. Turn on the hob and gently heat the mint leaves and sugar. Add a little white wine vinegar and bring the mint sauce to the boil.
Once the sugar has dissolved give it a taste and see if you need to add more sugar or vinegar. Keep adjusting the quantities until you are happy with the taste and consistency of your mint sauce.
Ladle the mint sauce into clean jars and screw on the lids.
You can leave it at that if you like. Your jars of mint sauce will last for a couple of months if you keep them in your fridge.
How to Can Mint Sauce
I like to make a big batch of mint sauce and water bath can it in little jars. It lasts for up to a year in the cupboard this way.
Process in a hot water bath canner for 15 minutes at 100 degrees Celsius.
If you don’t have a canner don’t despair, you can can this recipe using a large pan. Pop your jars into the pan and fill it with enough hot water to completely cover your jars. Bring the water to the boil then start your timer. You’ll need to keep an eye on your pan to make sure that the water continues to boil for the full 15 minutes. At the end of the time turn off the heat and let the water cool before removing your jars, or you can use a jar lifter.
This is the jar lifter and funnel set that I use. (Affiliate Link)
As your jars cool you’ll hear them go “pop”. This is the lids sealing tight shut. Check your jars once they are cool and make sure that the little button on the top of each jar is pressed down.
I do hope this recipe has inspired you to have a go at making your own mint sauce, especially if you have a mint plant in your garden!
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A Little Bit About Me . . .
Thank you so much for stopping by my little corner of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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