Wendyl Nissen's mint sauces
Mint sauce recipe
2 tbsp white sugar
1 tbsp boiling water
2 tbsp malt vinegar
- 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.
Mint jelly recipe
1 litre water
1 lemon, juice or 1/2 tsp citric acid
Large bunch of mint
500g sugar to every litre of juice
- Wash and cut the apples into slices. Do not core or peel. Put into a large saucepan or preserving pan with the water, lemon juice or citric acid and 10 sprigs of mint.
- Bring this to the 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.
- Put the juice and sugar into a saucepan and bring to the boil. Add some more finely chopped fresh mint – about 2 tbsp. This is for colouring and texture.
- Boil until it forms a jelly. You can test it is ready by taking off the heat then pouring a few drops onto a saucer. Put the saucer in the freezer for a few minutes and if it forms a jelly when you remove it then the mixture is ready.
- Pour into small sterilised jars and seal tightly.