Sweet Chilli Mead Sauce
A classic sweet & sticky sauce made with mead!
Ingredients
- 20 red chillies stems removed (Optional: deseed for a milder sauce)
- 1 finger sized piece of ginger
- peeled and roughly chopped
- 5 garlic cloves grated
- 100ml Raspberry & Lemon Mead
- 200g white caster sugar
Equipment Needed
- Blender or mini chopper
- Shallow non-Stick Sauce pan
- Makes 200ml/10 servings
- Easy
- Prep: 10 mins
- Cook: 25 mins
Prep your Ingredients
- Peel your ginger with a teaspoon
- Roughtly Chop the ginger
- Grate your garlic with a fine grater
- Carefully remove the stalk (and optionally the seeds) from the chillies
- Weigh out and measure the sugar and Raspberry & Lemon Mead
Blend it up!
- Place all the ingredients in a blend or mini chopper
- Continue to blend until a semi-smooth sauce is created
Simmer
- Simmer for 15 mins, stirring occasionally until it becomes syrupy.
- Keep a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir.
- Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.
