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Mint & redcurrant sauce
Prep 15 mins | Makes about 1 cup
This tangy mint sauce is excellent served with lamb or fish. It’s also delicious tossed through steamed new potatoes or green beans.
11⁄2 cups mint leaves*, finely chopped
1⁄4 cup boiling water
1⁄2 cup white balsamic or white wine vinegar
1⁄2 cup caster sugar
1⁄4 cup redcurrant jelly
Salt and ground black pepper
*You’ll need about 1 bunch fresh mint
Step 1 Place mint leaves in medium heatproof bowl. Pour over boiling water and stand for 30 seconds (this sets the colour).
Step 2 Stir in vinegar, sugar and redcurrant jelly. Season with salt and pepper. Stir until sugar dissolves and serve.
Good for you ... Mint
![Mint](/assets/image-cache/mint.ce905c36.jpg)
If consumed in large quantities (much more than an occasional sprig), mint can provide iron as well as vitamins E, C, folate (a B vitamin) and beta carotene (which the body converts to vitamin A).