Hello!

  • Makes 2
  • 15 minutes
  • Difficulty Easy
  • 3 Ingredients

58 Comments

This sauce will keep for 1 year


Ingredients (makes 2 bottles)

  • 1 cup Mint (finely chopped)
  • 1/2 pint Vinegar
  • 6 oz Sugar

Method

  1. Boil Vinegar and the Sugar together, Withdraw from the heat and add the mint.
  2. Bottle when cold in glass bottles. When required to use, add a dash of vinegar to thin. The Sauce will thicken once refrigerated

  • Yummo. Mum used to make mint sauce when I was little. This brings back good memories:)

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  • I love using mint thanks so much it’s an easy recipe too

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  • A delicious mint sauce recipe,it will come in handy ,thanks!

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  • Thanks for this simple sauce recipe – I just love mint sauce on roast lamb.


    • I love an extra helping of this sauce – mint and lamb – yum! yum!

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  • Thanks for sharing, i often forget to buy mint sauce, now i can just make my own.

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  • Simple. delicious and it’s great that it can last so long; thanks for sharing!.

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  • Nice! What a great looking recipe! Thank you

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  • yum great with lamb … I don’t think it will last for a year in our home :)

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  • Interesting will try this on some lamb

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  • thanks for posting this great sauce recipe

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  • Nice and simple recipe without all the extra horrible un needed ingredients they put in the shop ones.

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  • Mint sauce is so good specially with meat

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  • i love how you can store this for a whole year

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  • I was wondering what to do with the mint that is growing in my vegie patch! Now I know!! Sounds great on lamb!!

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  • My husband is always asking for me to make mint sauce. Maybe I should.

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  • love this version of mint sauce, made it and just love it, thanks

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  • Looks amazing I always buy it at the supermarket – not any more!

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  • I always wondered how to make mint sauce! Will be making my own from now on!!


    • It is so easy and much nicer than store bought mint sauce.

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  • Great old fashioned mint sauce recipe.

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  • I feel like a lamb roast now, I love the smell of homemade mint sauce – thanks for your recipe.

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