Mint Sauce

Makes 300 ml



250 ml (1 cup) Grape Vinegar
165 ml (⅔ cup) Huletts White Sugar
165 ml cup) Smooth Apricot Jam
165 ml cup) Fresh Mint, chopped



  1. Combine the vinegar, sugar and apricot jam in a small saucepan. Bring to the boil for 20–25 minutes until the mixture thickens and becomes syrupy.
  2. Remove from the stove and stir in the chopped mint. Leave to cool before pouring into dry sterilised jars.

Serving Suggestion: Best served with lamb.