I don't know about you, but I can never find gluten free mint sauce or mint jelly for Christmas. In the last few years I've made my own, which has been quite successful.
Ingredients:
375ml white wine vinegar
One gelatin sachet
125 ml boiling water
3/4 cup fresh mint about 3-4 sprigs from the garden
2 tsp caster sugar*
1 large sterile jar (big enough to hold 2.5 cups)
*If you are diabetic you can leave the sugar out.
Method
Assemble your items. Once you pour the boiling water you will need to move quickly.
Chop your mint finely. Once you are happy with the size I put the kettle on to boil with the minimum amount of water allowed, as you will be only using 1/2 a cup.
Have your gelatin sachet and caster sugar ready to go straight in!!!
Pour your boiling water into the heat proof mixing bowl and add the gelatin, stirring with a whisk until it is dissolved.
Add the caster sugar and mix in well.
Once that is dissolved add the finely chopped mint and and white wine vinegar.
Mix thoroughly and then pour into your glass jar.
Seal it and leave it to set in the fridge for at least 24 hours.
I hope you enjoy that. I find it very quick and easy to make. :)
