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.

112 cups mint leaves*, finely chopped
14 cup boiling water
12 cup white balsamic or white wine vinegar
12 cup caster sugar
14 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).