Mint Sauce

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Known as a Canadian recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

One-quarter cup chopped mint leaves, one-half cup vinegar, one tablespoon powdered sugar, or one-half cup strained honey.
Add sugar to vinegar;
when dissolved pour over mint and let stand thirty minutes over slow fire to infuse If vinegar is strong dilute with water.
Serve hot over hot lamb.
Or boil sugar and vinegar, throw in the mint leaves and let boil up once.
Set aside and serve cold with lamb.