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Old 18th November 2010, 02:15 PM   #1
Rod Brown
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Thick mint sauce

I want to make some pourable mint sauce, (not jelly) the type where the mint is suspended. I'm not too keen on the homemade sort where all the mint sinks to the bottom. I'm thinking maybe adding the right amount of gelatine but I don't know how much, does anyone have a recipe for this.

Thank you.
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Old 18th November 2010, 02:20 PM   #2
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Re: Thick mint sauce

hi there

yes gelantine would be what i would use..i dont recall having seen a recipe in any of my colletcion.. but a trial and error?.. have a look at the jelly recipe.. liquid to gelatine ration.. then look at the amount of liquid in your sauce and half the ratio..i suspect that would give a good consistancy..
whats wrong with stiring the sauce before pouring?
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Old 18th November 2010, 04:18 PM   #3
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Re: Thick mint sauce

Thank you stephclark, I stir but it still runs everywhere on the plate and I'd rather it stick a bit plus you still end up with a couple of teaspoons of mint at the bottom of the jug!. Because we only make it 3-4 times a year I wanted to avoid the trial and error bit but I'll try and source a mint jelly recipe and check out the gelatine ratio.
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Old 18th November 2010, 09:05 PM   #4
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Re: Thick mint sauce

Rod please let us know how it goes, never thought of doing that but would love to do it for same reason
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Old 18th November 2010, 09:13 PM   #5
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Re: Thick mint sauce

Hi, My mum used to make mint jelly, which we used like mint sauce and it was good it didn't run all over the place. She used gelatine, it was only a small amount. I do know somebody else who used lime jelly crystals, and mixed the mint in once the jelly started to set. I didn't ever try that one so cannot comment on how good/bad it was. Cheers.
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Old 18th November 2010, 09:14 PM   #6
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Re: Thick mint sauce

How do others make their mint sauce? I googled lots of recipes, but would be interested in a tried and tested one
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Old 19th November 2010, 02:02 PM   #7
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Re: Thick mint sauce

In UK we had mint sauce that was thick enough to keep all the minty bits together, not like the sauce here where its all liquid and not enough leaves in it. If you go to the UK shops over here they sell it, you could look at the ingredients and see what sets it.
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Old 19th November 2010, 02:09 PM   #8
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Re: Thick mint sauce

Hi Rodbrown... i was tongue in cheek with the stir comment.. i too dont much like the liquid sauce, with the big blob of leaves
..glad you asked about a thicker version.. doh! until you asked i hadnt even considered doing it..
as it is raining this weekend in auck.. i suspect i may just be having a play in the kitchen and trying to make some thick sauce.. will let you know
i LIKE the idea of using lime jelly .. very cool
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Old 19th November 2010, 07:08 PM   #9
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Re: Thick mint sauce

Well it was a disaster this trial and error, I haven't had much experience with gelatine and as per usual I know more than the directions (good grief........ it's a male thing)

I used a standard recipe for ordinary mint sauce and added about a third less gelatine (in a wee bit of boiling water) than for mint jelly, it didn't seem to want to thicken so I added a bit more..............then a bit more and it set all right like a bloody hard jelly! so I added some more vinegar and beat it and it became a frothy mess.

However I think I'm on the right track, it is just a matter of being patient and giving the gelatine time to thicken.

I will be giving Master Chef a miss next year.
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Old 19th November 2010, 07:26 PM   #10
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Re: Thick mint sauce

You are a real male we never read the instructions till too late
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Old 19th November 2010, 08:12 PM   #11
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Re: Thick mint sauce

Classic I'm sure your next attempt will be perfect RB
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Old 19th November 2010, 09:52 PM   #12
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Re: Thick mint sauce

Hi Rod, was thinking about your mint sauce, I have also tasted it when it has had apple added to it, that was another that my mum used to make, you can make that as runny or thick as you want.
I did come across this recipe with gelatine in it.
Mint Jelly

4 tablespoons gelatine 1 cup cold water 1 1/4 quarts boiling water 2 bunches mint
3/4 cup vinegar 1/4 cup lemon juice 1 1/2 cups sugar Green coloring
The proportions of vinegar and lemon juice may be varied to suit convenience. Soak gelatine in cold water twenty minutes. Wash mint and chop fine; add boiling water in which sugar has been dissolved, let stand in warm place an hour. Add gelatine, lemon juice, and vinegar, and enough green coloring to make a delicate green. Rinse molds in cold water, add strained jelly, and put in cold place to stiffen. Serve with roast lamb or lamb chops.
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Old 19th November 2010, 10:51 PM   #13
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Re: Thick mint sauce

Thanks 4trees
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Old 24th November 2010, 07:06 PM   #14
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Re: Thick mint sauce

As I am the only one to eat mint sauce, I make mine in a teacup.
I finely chop enough mint to fill 1/3rd of the cup, add sugar to taste (if you like it very fine bash this mix with pestle in morter) add enough boiling water to just moisten, then cover.
In another cup put 1/3rd cup boiling water & whisk in 2 tsp Agar-agar.
When mint mix has cooled add malt vinegar to taste then pour in Agar-agar.
This makes a thick mint sauce that will keep in the fridge for at least a week.
I always eat it by then,(love mint sauce on brown bread) so don't know if it lasts longer.
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Old 24th November 2010, 07:28 PM   #15
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Re: Thick mint sauce

We just had mint sauce made with mint, sugar and vinegar in the UK, not thickened at all-but lots of mint! I loved cold lamb sandwiches with mint sauce!
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Old 24th November 2010, 07:57 PM   #16
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Re: Thick mint sauce

for a good Quality mint jelly
makeup a crabapple or greenapple jelly and add mint to taste.
Keeps well as gelatine could go off-being a type of protein.
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Old 25th November 2010, 08:36 AM   #17
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Re: Thick mint sauce

I make mine using the Edmonds mint sauce recipe put I add an apple and cook it down really mushie, it gives just enough pectine to make a pourable jelly. I also add extra mint, and because I like to sauce to be green, a drop of green food colouring.
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Old 11th February 2012, 03:04 PM   #18
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Re: Thick mint sauce

An old topic, I know, but here is my two bob's worth. I do the usual and bring the sugar, vinegar and water [& a pinch of salt] to the boil. I then put in about a dessert spoon full of good marmalade [I use my homemade grapefruit] and bring it back to the boil. I then give it a good whiz with a stick whizzer and bring it back to the boil again. I then put in all the finely chopped mint and take it off the heat. When it has cooled a bit, I give it another quick whiz.
This has good thickish consistancy and great flavour.
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