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Clone of 'Colmans Mint Sauce' from the UK


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Ingredients

1 jar(s)

Mint Sauce

  • 1 --- 300ml jar with metal lid
  • 120 grams Fresh Mint (leaves only)
  • 60 g white wine vinegar
  • 60 g apple cider vinegar
  • 1 tablespoons glucose syrup
  • 4 tbsp caster sugar
  • 2 pinches salt
  • 1 dash water
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Prepare your jar
  1. Place your clean washed jar in the oven for 20mins at 180 degrees and place the lid in a saucepan of boiling water for the same amount of time to sterilise the container.

  2.  

    Wash the Mint leaves in a salad spinner to remove any tiny garden bugs / dirt / snail slime and place them into the termomix bowl

  3. Place all the remaining ingredients into the thermomix bowl and mix for 30 sec speed 7

    Scrape down the sides of the bowl and then mix for 1 min speed 7

  4. Using your TM lid place over / or on the neck of the jar and pour your mint sauce into your sterilised jar.

    Store in a cool dark place for 2 weeks before using ideally, but can be eaten straight away with BBQ lamb.

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Accessories you need

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Tip

You can always change the amount of water - vinegar to your liking :)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • thank you!

    Submitted by iulisimo on 10. January 2017 - 05:33.

    Big Smile thank you!

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  • Hi i think when you are

    Submitted by amanda orsum gargula on 3. September 2016 - 07:10.

    Hi i think when you are monitoring something like this keep in mind to not keep it in the door of the fridge. x

    Amanda Gentle stir setting

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  • I would only keep it in the

    Submitted by cake cook on 6. November 2014 - 08:43.

    I would only keep it in the fridge once opened, just to be safe. The vinegar in it will help preserve the mint for quite some time, i made mine on the 19th Sept and it's still good to eat as at 6th Nov, but monitoring it on each use for colour, taste and smell change.

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  • Hi cake cook, thank you for

    Submitted by Wise Woman Ways on 7. October 2014 - 10:20.

    Hi cake cook, thank you for the recipe, how long will the sauce last refrigerated and non-refrigerated please?

     

    Thank you tmrc_emoticons.)

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  • Great, thanks. And I want to

    Submitted by kedgeree on 20. September 2014 - 16:51.

    Great, thanks.

    And I want to try your orange-marmelade recipe at some point looks great too!

    Kedgeree,

    cooking for quite a lot tmrc_emoticons.;-)

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  • Sure thing, please share. :) 

    Submitted by cake cook on 20. September 2014 - 07:54.

    Sure thing, please share. tmrc_emoticons.) 

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  • Just made it, because of the

    Submitted by kedgeree on 20. September 2014 - 03:45.

    Just made it, because of the heavily overgrown peppermint in my garden. Tastes great, thanks for sharing. I would like to translate it and share it on the german thermomix site, if I can get your permission.

    Kedgeree,

    cooking for quite a lot tmrc_emoticons.;-)

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