Using pink apples grown locally, I made an apple mint sauce. This keeps extremely well but feel free to reduce the recipe if you want to. It is the perfect accompaniment to lamb, and great when added to peas.
Head straight on to the Recipe For ♥ Apple Mint Sauce ♥
Let’s talk about mint
Did you know that there is no definite number of mint varieties? This is because hybridization occurs when different types of mint are planted close together. Mint literally grows everywhere. It is so invasive that I would recommend pot planting to ensure it does not take over your garden. The herb is perennial and the leaves come in a variety of shapes, and colours. I have a variety of mints planted together, and use the leaves daily for my smoothies. The trick is to pick the top bunch of leaves to encourage growth. And it is important to remove any flowers to prevent the plant from going to seed. Each winter my mint dies back, and whatever doesn’t flourish in the spring I pull out and replace. For this recipe I used a combination of mint, spearmint and peppermint leaves.
Living in apple country
Just a short 20 kilometre drive from where I live, over Sir Lowry’s Pass, is Grabouw. This, together with Elgin and Villiersdorp, are the apple growing regions close to my home. The Elgin Valley is the largest single export fruit-producing area in Southern Africa. When the apples and pears are plentiful, the entire area benefits. Another famous export from this area is Appletiser. A fizzy apple juice made from apples grown on Applethwaite farm, owned by the Lombardi family. This apple valley also produces plums and blueberries, and has a thriving wine culture. It is the perfect stop for travellers with an amazing farm stall, Peregrine, being the place of choice.
Take a look at this inspiring recipe for ♥ Apple Mint Sauce ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Apple Mint Sauce
Ingredients
- 550 g pink apples, cored and roughly chopped
- 150 mls water
- 75 mls apple cider vinegar
- 375 g brown sugar
- 30 g mint leaves, finely chopped
Method
- Place the apples, water and vinegar into a sauté pan and bring to the boil over a low temperature
- Cover and leave to simmer for one hour
- Mash the apples using a potato masher and leave to cool slightly
- Strain through a muslin cloth overnight into a clean, heavy bottomed saucepan
- Squeeze out any remaining juice then add the sugar
- Place onto a low temperature and stir until the sugar has dissolved
- Increase the temperature and bring to a rapid boil
- Continue boiling until it reaches 105° Celsius, skimming off any scum that rises to the surface
- Add the mint leaves, remove from the heat and leave to infuse and cool for 10 minutes
- Place into sterilized glass jars and leave to cool completely in the jar
- Place the lid onto the jar and store in the refrigerator
- Use within 4 months of opening
Notes
See the links below for blog posts I published on June 6:
- 2023: Granola Bars
- 2022: Chocolate Buttermilk Cake
- 2021: The 100 Years Of Lenni And Margot
- 2018: May 2018 Showcasing In My Kitchen
- 2016: Honey Truffle Ice Cream
- 2013: Tom Yum Soup
- 2012: Braised Oxtail With Peanut Sauce | Karé-Karé
- 2011: Cinnamon Boutique Guest House and Restaurant
This would be a lovely sauce to have on hand. My mint is actually growing now that it is Winter, in it’s own little garden which is contained. So I need to make the most of it. How nice to live so close to a fruit growing area and vineyards.
I must go and check on mine as I have not ventured into the garden since the rain started 🙂
Sounds great
Thank you Sheree 🙂
A hostess gift? I had to chuckle a bit at that. It’s probably a tiny wee bit old-fashioned to say (or do) these days :=) Tho I definitely take gifts – wine or food to a dinner party for instance. Hope I don’t sound mean! When I think of mint, I think of my childhood and how mint grew all over the outside loo, and how I really hated the thought of eating it. Hehehe!! I am sure this is wonderful Tandy. Excuse my meanderings…
cheers
sherry
oh, I would not have eaten that mint either! I suppose a hostess gift shows my age 😉
the goat that our landlord kept in the backyard really liked it! as much as he liked to eat our mum’s laundry hanging on the outside line!
I have heard about goats eating laundry! That must have been challenging?
I love the combination of apples and mint, but this sauce is definitely new to me. Sounds delightful!
Thank you Ben 🙂
Sounds lovely, and just so you know, I received a hostess gift of cookies last week. Each time I have one, I think of my friend.
That is a lovely hostess gift 🙂