MINT SAUCE & JELLY

NZ Gardener - Gifts from the Gardens - - Food -

It’s so easy to make mint sauce, there’s no ex­cuse for buy­ing a su­per­mar­ket ver­sion, which pales in com­par­i­son.

To make mint sauce, boil 500g brown sugar and 500ml malt vine­gar in a saucepan for 5 min­utes. Add 1 cup chopped fresh mint and bot­tle. Easy!

To make mint jelly you need: • 1.5kg ap­ples, roughly chopped • 2 cups wa­ter • a large hand­ful of mint • 3 cups white vine­gar • sugar • ½ cup mint, ex­tra

• a few drops green food colour­ing.

Sim­mer ap­ples with wa­ter and a bunch of mint un­til the flesh is soft and pulpy. Add vine­gar and boil for 5 min­utes. Strain through a jelly bag or muslin overnight. Mea­sure liq­uid. Add 2 cups sugar per 2½ cups liq­uid. Bring to the boil, stir­ring un­til sugar has dis­solved. Turn up the heat and boil rapidly un­til set­ting point is reached. Take off the heat, let cool slightly, then add ½ cup finely chopped mint and food colour­ing. Stir well, then bot­tle.

To make mint, co­conut and pas­sion­fruit chut­ney to ac­com­pany cur­ries, com­bine 2 cups unsweet­ened plain yo­ghurt with ½ crushed gar­lic clove, 3 finely sliced spring onions, a hand­ful chopped fresh mint, ¾ cup shred­ded co­conut and 3 ta­ble­spoons pas­sion­fruit pulp. Sea­son with salt and pep­per.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.