After searching for ages I found a really nice recipe for mint sauce. This is a richer, thicker mint sauce than others I have tried which always disappointed.
1 litre of malt vinegar
800 g brown sugar
1 – 1 1/2 cups cups of finely chopped mint
Bring the sugar and vinegar to the boil stirring to dissolve sugar. Simmer gently for 5 – 10 minutes (till a little has evaporated), then cool till just warm. Add mint, stir well, then bottle into sterilised bottles.
I wasn’t sure if this was going to be very economical, it cost around $4 to make. It filled one wine bottle and a recycled mint sauce bottle, the original mint sauce had cost $4 something.
I usually dry herbs in the oven but a friend has loaned me a dehydrator – never used one before and have been thinking of trying to buy a secondhand one.