English Mint Sauce

Large Bunch of Mint
1/2 Pint White Wine Vinegar
2 1/4 cups Sugar
Zest of 1 organic Lemon
Organic Green Coloring
3 Packets Certo

Prepare canning jars.

Wash the mint thoroughly and divide in two. Take the leaves from one bunch, squeeze out the surplus water and chop finely. Put the vinegar and sugar into a saucepan with the second bunch of mint and stir over a low heat until the sugar has dissolved. Remove the mint. Bring to the boil for 1 minute.

Strain the syrup through a cheese cloth and return to the saucepan.

Stir in the Certo, bring to the boil and boil for 2 minutes. Add the chopped mint, lemon zest and green coloring. Allow to cool slightly to prevent the mint from floating.

Pour into small canning jars and use water bath can.

Makes about 1 quart.