Mint & redcurrant sauce
Prep 15 mins | Makes about 1 cup
This tangy mint sauce is excellent served with lamb or fish. It’s also delicious tossed through steamed new potatoes or green beans.
11⁄2 cups mint leaves*, finely chopped
1⁄4 cup boiling water
1⁄2 cup white balsamic or white wine vinegar
1⁄2 cup caster sugar
1⁄4 cup redcurrant jelly
Salt and ground black pepper
*You’ll need about 1 bunch fresh mint
Step 1 Place mint leaves in medium heatproof bowl. Pour over boiling water and stand for 30 seconds (this sets the colour).
Step 2 Stir in vinegar, sugar and redcurrant jelly. Season with salt and pepper. Stir until sugar dissolves and serve.
Good for you ... Mint
If consumed in large quantities (much more than an occasional sprig), mint can provide iron as well as vitamins E, C, folate (a B vitamin) and beta carotene (which the body converts to vitamin A).