The Cottage Smallholder

I was looking through one of my preserve books last night and found this.

80g fresh mint leaves

golden syrup

Chop leaves finely and put in 450g sterilised jar

Cover with syrup

Stir with a sterile spoon

Cover  the book says sauce will last all year depending on how often you serve it.

To serve simply measure equal quantities of mint mixture and white wine or malt vinegar and stir together.