How to make mint sauce
I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities.
From a jar, it seems a lot richer in flavour and more sauce like. Any idea what I am doing wrong?
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Sounds to me like your trying to make a mint jelly, not a sauce, only your missing one of the main ingredients and that is pectin......I like to make the jalapeno mint jelly :)
Grandma Abby
You could try using honey instead of sugar. It is obviously more congealed and might hold the ingredients together well. I'd try that before reducing, although the honey mixture might be best warmed.
You seem to be saying you have two issues: weak flavor, and watery sauce. There can be many separate causes for each, but one problem that causes both issues is a lack of reduction.
What are you doing to reduce the sauce down and concentrate it?
Are those the only 3 ingredients you are using?
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