How to make mint sauce I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities. 

From a jar, it seems a lot richer in flavour and more sauce like. Any idea what I am doing wrong?
You seem to be saying you have two issues: weak flavor, and watery sauce. There can be many separate causes for each, but one problem that causes both issues is a lack of reduction.

What are you doing to reduce the sauce down and concentrate it? 
Are those the only 3 ingredients you are using?