Mint Sauce, Cape Style

READY IN: 10mins
YIELD: 2 cups




  • Have a large enough, clean glass jar with lid ready. Rinse the mint, and shake or pat dry, but water on the leaves are fine.
  • Strip the leaves off the hard stems. Usually the soft tips can be used as is.
  • On a cutting board put bunches together, and slice thinly with a sharp knife.
  • Measure by packing tightly into the cup measure.
  • Alternately, snip finely with kitchen scissors.
  • Put the sliced mint in a jug with a pouring lip, and add the vinegar and sugar. Stir well.
  • Do not use the sharp spirit or other white vinegar. Apple cider vinegar is healthy and white vinegars are not.
  • I find that using sugar and vinegar on a 50-50 basis usually gives the right tang, but do taste and tweak! Do not worry about the amount of sugar: you use only about 1 dessertspoon of the sauce as a serving.
  • Ladle or pour the lot into a large enough bottle. The sugar will take time to dissolve, so can be kept on the kitchen counter and shaken a few times, before it goes to the fridge.
  • If the mint gets used up and there's quite a bit of the vinegar-sugar still left in the bottle, simply slice more fresh mint and add.
  • (The mint will lose its fresh green colour to an extent, which is normal).