Mint Dollop
an excellent accompaniment to roast lamb

by Lynette Ambler
(New Zealand)

1 cup of malt vinegar
1 cup or raw sugar
1 cup of mint leaves packed in firmly
1 cup of sultanas

Dissolve the sugar and vinegar and allow to cool. Add the sultanas and mint (well cleaned) and blend - you may not need all the liquid. Put into a jar and refrigerate.

Enjoy!