Mint and Gooseberry Sauce

This sauce livens up any Cucumber Sandwich; a must have with a roast Lamb, or even in a refreshing Mint Raita.

Cooking Tips
For a thicker consistency add 100g of peeled, cored and diced of Bramley Apple (cooking Apple) when cooking down the Gooseberries

150g – 200g Gooseberries; washed top and tailed.
just the fresh leaves of a large bunch of Strong Mint variety (I have used homegrown Spearmint)
a little water
20-50ml White wine Vinegar
cane sugar (amount depends on final liquid quantity)

Take just the mint leaves and finely chop until you have a quarter cup full, leave to one side.
Place the Gooseberries in a pan with enough water to cover them and add the rest of the leaves. (use more leaves, better the final flavour) .
Stew for 30 minutes on a low to medium heat.
Sieve and strain through a muslin cloth until all liquid has dripped out.
Measure liquid; add Sugar and Vinegar to taste. I used in a 300ml of liquid; 70g of sugar and 50ml of Vinegar.
Reduce until thick syrupy consistency. Remove from heat and add reserved mint. After a quick even stir, pour into a sterilised Jar.
Close lid firmly and allow to cool completely.

Can be used the next day onwards. Once opened store in refrigerator.