Mint Sauce, Cape Style

Directions

1. 1
   Have a large enough, clean glass jar with lid ready. Rinse the mint, and shake or pat dry, but water on the leaves are fine.
2. 2
   Strip the leaves off the hard stems. Usually the soft tips can be used as is.
3. 3
   On a cutting board put bunches together, and slice thinly with a sharp knife.
4. 4
   Measure by packing tightly into the cup measure.
5. 5
   Alternately, snip finely with kitchen scissors.
6. 6
   Put the sliced mint in a jug with a pouring lip, and add the vinegar and sugar. Stir well.
7. 7
   Do not use the sharp spirit or other white vinegar. Apple cider vinegar is healthy and white vinegars are not.
8. 8
   I find that using sugar and vinegar on a 50-50 basis usually gives the right tang, but do taste and tweak! Do not worry about the amount of sugar: you use only about 1 dessertspoon of the sauce as a serving.
9. 9
   Ladle or pour the lot into a large enough bottle. The sugar will take time to dissolve, so can be kept on the kitchen counter and shaken a few times, before it goes to the fridge.
10. 10
    If the mint gets used up and there's quite a bit of the vinegar-sugar still left in the bottle, simply slice more fresh mint and add.
11. 11
    (The mint will lose its fresh green colour to an extent, which is normal).