Mint Sauce, Cape Style
photo by Zurie
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
2 cups
ingredients
- 1 1⁄2 cups mint leaves, ordinary garden mint, firmly packed in
- 1 cup apple cider vinegar
- 1 cup sugar
directions
- Have a large enough, clean glass jar with lid ready. Rinse the mint, and shake or pat dry, but water on the leaves are fine.
- Strip the leaves off the hard stems. Usually the soft tips can be used as is.
- On a cutting board put bunches together, and slice thinly with a sharp knife.
- Measure by packing tightly into the cup measure.
- Alternately, snip finely with kitchen scissors.
- Put the sliced mint in a jug with a pouring lip, and add the vinegar and sugar. Stir well.
- Do not use the sharp spirit or other white vinegar. Apple cider vinegar is healthy and white vinegars are not.
- I find that using sugar and vinegar on a 50-50 basis usually gives the right tang, but do taste and tweak! Do not worry about the amount of sugar: you use only about 1 dessertspoon of the sauce as a serving.
- Ladle or pour the lot into a large enough bottle. The sugar will take time to dissolve, so can be kept on the kitchen counter and shaken a few times, before it goes to the fridge.
- If the mint gets used up and there's quite a bit of the vinegar-sugar still left in the bottle, simply slice more fresh mint and add.
- (The mint will lose its fresh green colour to an extent, which is normal).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).