Concentrated mint sauce

To continue with the theme of mint…

Whilst I was picking the mint for the Shropshire Mint Cakes I picked enough to make a jar of concentrated mint sauce to make sure that we have some for our roast lamb this winter. Mary Berry, the source of this recipe, (although I have also found it in one of my Shropshire recipe books), suggests that you make this concentrate in June just before the mint flowers.  I never make it then, as winter seems so very far away and I always think about it but never get round to it.  But actually the mint in my garden flowers in June and then rejuvenates itself and flowers again in September and this year is still growing new shoots even now.

This mint sauce is made with the tender and strongly scented new tips.  I managed to pick 50g, which is a fair amount of mint in a bowl. But as you only need a teaspoon or so each time you make mint sauce, this will last me through the winter roasts until the new mint comes through next spring.  If you have plenty then double up and make a jar for a friend.  It will definitely be appreciated.

To use the concentrate in the winter.  Take a heaped teaspoon of the concentrate and mix in a bowl with a slosh of vinegar and it’s ready to douse your lamb.

50g mint sprigs
100ml vinegar (Mary Berry suggests distilled vinegar but I use white wine vinegar)
75g granulated sugar


Wash a jar and its lid well in soapy water, rinse in clean hot water and place in a low oven for 15 minutes to sterilise.

Place the vinegar and sugar in a pan and bring slowly to the boil (this will allow the sugar to dissolve before boiling point is reached).  Now you can either chop the mint leaves using a knife and then add to the hot vinegar or you can put the leaves in a food processor and add half the vinegar and pulse until finely chopped, then add to the rest of the vinegar (be careful with the hot vinegar).  Pour into the warm sterile jar and seal immediately.


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32 responses to “Concentrated mint sauce

  1. Beautiful. What a great idea to keep this on hand to instantly turn into a sauce for your winter roasts. So much more appetizing than than bright green and sickly sweet “mint jelly” that I grew up with.

    • I was having just this discussion with my mum this weekend – mint sauce versus mint jelly – and we decided that the vinegar in mint sauce is definitely better to cut through the lamb. Mouth is now watering at the thought….

  2. Wasn’t quite expecting truffles to look like this, but I think I have an open mind 😉

    Mint sauce is such a good idea and yours looks great, it’s such a lovely green. Never mind the lamb, a spoonful would be nice in a stew or curry. What sort of mint do you use?

    • Ha ha, I promise to blog the truffles tomorrow.
      I agree it does have more uses than just with lamb and I did think of you saying just that as I wrote this post. What sort of mint? Now you have asked me, but a quick look at Wiki suggests it is spearmint.

  3. Book marking this one … so as we can get the benefit of our mint next year instead of those rotten caterpiller’s!

  4. I would never have thought to make mint sauce as a preserve. I need to try this next year. I always freeze my mint leaves for this, but the mint sauce is ready to go whenever you need it, great idea.

  5. I stumbled upon this super blog by accident, don’t know how I haven’t found it before. I was searching for mint sauce to make as I have gluten intolerance and it’s so much easier to make food myself than spend hours checking labels to see it it’s safe. I also love cooking, though haven’t much time at the moment, and my enthusiasm has been dampened somewhat by several gluten-free failures. Still I’m now getting the hang of it and finding that converting the simple ordinary recipes is the easiest route to success.

    • Thank you for your lovely comment Gill. My sister is gluten intolerant so I can sympathise with how difficult it can be to find suitable food. I hope you come back to visit often.

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