You are here:
  1. Home
  2. Sauces, dips & spreads
  3. Clone of 'Colmans Mint Sauce' from the UK


1 Clone of 'Colmans Mint Sauce' from the UK

2 Sauces, dips & spreads recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Clone of 'Colmans Mint Sauce' from the UK

Print:
Print recipe
Create a variant
I'm cooking this today
4

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
Add to shopping list
5

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.

10

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now
11

Tip

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

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.

Other users also liked...

Comments

Add a comment

  • thank you!

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

    Big Smile thank you!

    Login or register to post comments

  • 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

    Login or register to post comments

  • 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.

    Login or register to post comments

  • 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.)

    Login or register to post comments

  • 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 Wink

    Login or register to post comments

  • Sure thing, please share. :) 

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

    Sure thing, please share. tmrc_emoticons.) 

    Login or register to post comments

  • 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 Wink

    Login or register to post comments