Makes 300 ml
250 ml (1 cup) Grape Vinegar
- 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.
- 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.