English Mint Sauce
This recipe is traditionally served with lamb or pork.
INGREDIENTS | MAKES 6 PINTS
- 4 cups fresh mint, washed and finely chopped
- 4 cups sugar
- 1/3 cup lemon or lime juice
- 2 12-ounce bottles English malt vinegar
- 2 cups white vinegar
- 1 teaspoons ground black pepper
Add all ingredients to a large stockpot. Bring to boil and simmer until mint leaves are softened.
Ladle into jars leaving 1" headroom. Wipe rims and place sterilized lids on each jar. Screw on sterilized band tightly. Process in boiling-water bath for 15 minutes.
