Mint Sauce to Keep

Preparation info

  • Makes about

    4 dl

    mint sauce
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

If you have lots of mint growing in the garden it’s a shame not to put some of it away for use in winter. Chop fresh mint with a stainless steel knife to keep the green colour – you can even whizz the whole lot in a blender if you take the trouble to strip the stalks from the leaves and put the leaves in the blender goblet along with the dissolved sugar and vinegar mixture.


  • 1 large bunch (about 100 g/4 oz) fresh mint
  • 3 dl/½ pint distilled malt vinegar
  • 175 g/6 oz granulated sugar


    Strip the mint leaves from the stems. Wash the leaves and shake or squeeze dry in a towel. Chop the mint very finely and put in a bowl.

    Measure the vinegar and sugar into a saucepan. Stir over low heat to dissolve the sugar. Bring to the boil, then draw off the heat and pour over the mint. Leave until cold. Pour into one or more clean screw-topped bottles. Cover tightly and store away from the light.

    To serve, spoon out the amount required and stir in more vinegar to taste.