Mint and Apple Cider Sauce

    2 hours 15 minutes

    This mint sauce recipe uses apple cider vinegar instead of white vinegar for added depth of flavour. It goes beautifully with roast leg of lamb or lamb cutlets.

    5 people made this

    Makes: 2 cups

    • 3 cups fresh mint leaves
    • 1/2 cup water
    • 1 cup apple cider vinegar
    • 1/3 cup white sugar

    Preparation:5min  ›  Cook:10min  ›  Extra time:2hours setting  ›  Ready in:2hours15min 

    1. Chop half of the mint coarsely and place in a small heatproof bowl.
    2. Combine the water, vinegar and sugar in a small saucepan over low heat. Stir, without boiling, until sugar dissolves. Pour liquid over chopped mint in bowl. Cover and stand for 2 hours.
    3. Strain liquid into a bowl and discard mint. Chop remaining mint coarsely and stir into the liquid. Blend until chopped finely. Pour into a sterilised bottle.


    Store mint sauce in an airtight bottle, in the refrigerator, for up to 1 month.

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