Eternal Mint Sauce – Lavender and Lovage

A “new” previous classic, nation recipe for “Eternal Mint Sauce”. I make yearly with my backyard mint, earlier than it dies again within the winter.

An Previous Nation Recipe from Northumberland

A “new” previous classic, nation recipe for “Eternal Mint Sauce”. This fabulous recipe is one I make yearly with my backyard mint, earlier than it dies again within the winter.

I normally handle to make a number of jars, which final proper by way of till the mint is again in late spring and early summer time.

As soon as made, all you need to do if you serve the mint sauce (and, it’s not only for lamb), is to spoon some right into a serving bowl, and add somewhat extra vinegar to it.

There’s no want for any further sugar, it simply wants thinning down with some further vinegar, because it’s very thick when bottled.

All of us love and use mint sauce lots – clearly it’s a match made in heaven when served with lamb, however we additionally like it on steamed carrots, new potatoes or most cooked greens.

It’s additionally fantastic with Yorkshire Salad aka Durham Salad or Mint Salad, which is a standard recipe from Yorkshire and the North East of England, and Mushy Peas.

This recipe comes from an previous farmhouse cookery ebook from the 1930’s, however I keep in mind my maternal grandmother making this sort of “eternal mint sauce” after I was little.

She’d have jars of it saved in her cottage pantry, together with quite a few different pickles, chutneys, relishes and jams and jellies after all.

My grandparents lived on an previous cottage in County Durham, subsequent to a burn (a stream), therefore the cottage’s title of “Burnside Cottage”.

Mint grew wild and freely of their cottage backyard, together with rhubarb, gooseberries, apples, pears, plums and a riot of backyard flowers – it was a really magical place, and formed my early childhood with many comfortable reminiscences.

I hope you’re feeling impressed to make this quite simple, however fabulous preserved mint sauce, particularly when you have backyard filled with mint, as I’ve! Karen

Notes:

• Recipe despatched in to The Farmer’s Weekly paper by Miss E. Rutherford, of Northumberland.
• The unique recipe referred to as for only one teacup of mint – I discovered that it didn’t make a thick sauce with that quantity, so I added an additional teacup, which works properly.
• Could be made with cider apple vinegar and white wine vinegar, which provides a brighter color than malt vinegar.
• The perfect mint to make use of in mint sauce is Spearmint.

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Eternal Mint Sauce Recipe

Eternal Mint Sauce

Yield:
10

Prep Time:
half-hour

Complete Time:
half-hour

A “new” previous classic, nation recipe for “Eternal Mint Sauce”. This fabulous recipe is one I make yearly with my backyard mint, earlier than it dies again within the winter.

I normally handle to make a number of jars, which final proper by way of till the mint is again in late spring and early summer time.

As soon as made, all you need to do if you serve the mint sauce (and, it’s not only for lamb), is to spoon some right into a serving bowl, and add somewhat extra vinegar to it.

There isn’t any want for any further sugar, it simply wants thinning down with some further vinegar, because it’s very thick when bottled.

All of us love and use mint sauce lots – clearly it’s a match made in heaven when served with lamb, however we additionally like it on steamed carrots, new potatoes or most cooked greens.

It is also fantastic with Yorkshire Salad aka Durham Salad or Mint Salad, which is a standard recipe from Yorkshire and the North East of England.

This recipe comes from an previous farmhouse cookery ebook from the 1930’s, however I keep in mind my maternal grandmother making this sort of “eternal mint sauce” after I was little.

She’d have jars of it saved in her cottage pantry, together with quite a few different pickles, chutneys, relishes and jams and jellies after all.

My grandparents lived on an previous cottage in County Durham, subsequent to a burn (a stream), therefore the cottage’s title of “Burnside Cottage”.

Mint grew wild and freely of their cottage backyard, together with rhubarb, gooseberries, apples, pears, plums and a riot of backyard flowers – it was a really magical place, and formed my early childhood with many comfortable reminiscences.

I hope you’re feeling impressed to make this quite simple, however fabulous preserved mint sauce, particularly when you have backyard filled with mint, as I’ve! Karen

Elements

• 2 x conventional tea cups of finely chopped contemporary mint (roughly 5 floz/150ml to 7 floz/200ml)
• 1/2 pint (300ml) malt vinegar
• 8ozs (225g) white sugar (caster sugar is finest)

Directions

1. Boil the vinegar and sugar collectively in a saucepan till the sugar has dissolved.
2. Take the saucepan of the warmth.
3. Add the chopped mint into the sugar and vinegar combination.
4. Permit to go chilly.
5. Then stir the mint sauce properly, to distribute the mint and decant into clear (and sterilised) jars or bottles.
6. Seal and retailer in a cool place, however not a fridge.
7. When required to make use of, spoon a number of the sauce out and add extra vinegar, because the sauce needs to be fairly thick when it’s made.
8. This sauce will hold for a yr.

Notes

Recipe despatched in to The Farmer’s Weekly paper by Miss E. Rutherford, of Northumberland.

The unique recipe referred to as for only one teacup of mint – I discovered that it did not make a thick sauce with that quantity, so I added an additional teacup, which works properly.

Could be made with cider apple vinegar and white wine vinegar, which provides a brighter color than malt vinegar.

The perfect mint to make use of in mint sauce is Spearmint.

Vitamin Data

Yield 10

Serving Measurement 1

Quantity Per Serving

Energy 3Complete Fats 0gSaturated Fats 0gTrans Fats 0gUnsaturated Fats 0gLdl cholesterol 0mgSodium 1mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g