Apple Mint Sauce
This keeps extremely well, and makes for a lovely hostess gift
Makes enough for: 2 batches 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 this post on how I sterilize my glass jars.