Ingredients
- 60 g mint, chopped
- 6 white sugar cubes
- 2 sea salt to taste
- 1 medium orange
- 2 leaves gelatine, soaked in cold water
Instructions
- Rub the outer skin of the orange with all the sugar cubes so that they take on the oily zest.
- Place in a stainless steel saucepan with vinegar and salt.
- Bring to the boil, add the chopped mint and remove from the stove. Cool and serve with roast lamb.
- You can add 2 leaves of soaked gelatine to the finished hot sauce to make jelly.
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Nutrition Facts
Fresh Mint Sauce/Jelly
Amount per Serving
Calories
19
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
100
mg
4
%
Potassium
74
mg
2
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
