Special Mint Jelly

Serves: 8

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Total Time: 10

Prep Time: 5

Cook Time: 5

• 1 large orange
• 20 gram(s) pack fresh mint
• 450 gram(s) jar redcurrant jelly
• 4 tablespoon(s) good-quality balsamic vinegar

Method

1. Finely grate the zest and squeeze the juice from the orange into a small pan. Finely chop the mint and add half to the pan with the redcurrant jelly and balsamic vinegar. Cook on a low heat for 5min until smooth.
2. Strain into a jug and stir in the remaining mint. Serve warm or cold with roast lamb.

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