Most mint will work in this easy to prepare sauce. Use your favourite mint or even a combination of the varieties you grow. The same method can also be used with other herbs like basil, thyme or sage.
1/2 cup - 8 big sprigs fresh mint - about 125 ml
2 c good vinegar (I like to use white wine vinegar or the apple cider organic by Eden - 500 ml)
1/2 c warmed honey (or more to taste)- 125 ml
Place mint in sterilized pint (2 cup/pint/500 ml) canning jar. Pour vinegar over mint. Cap tightly and allow to stand in cool, dark place 3-4 weeks. Strain vinegar, discarding mint. Add warmed honey and shake to combine. You might need to use a second jar. Pour mint vinegar sauce into clean sterilized bottles with tight fitting covers. You can use recycled kitchen bottles from condiments. Add fresh chopped mint, if desired. Store in the refrigerator. I also make a few bottles with no honey so I have a tasty mint vinegar on hand for winter months.
USES:
- with equal parts apple juice and olive oil as a fresh salad dressing
- a traditional sauce for roast or grilled lamb
- a marinade for chicken, lamb or cooked beans
- as a condiment to cooked rice, garden vegetables or our beloved French fries!
NUTRITION FACTS (per Tbsp/15 ml): 15 calories, 0 g fat, 0 mg cholesterol, 4 g carbohydrate.
© Nancy Guppy, RD, MHSc
Our next cooking class at Chapman's Landing is "Meal from Oaxaca" Southern Mexican cooking on Saturday August 29th. Please see my menu and register online at http://www.chapmanslanding.com
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