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Hot And Sweet Mint Sauce |
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Print this Recipe GREAT BRITAIN Makes about 1 cup Mint sauce is such a popular accompaniment to lamb in Britain and other Commonwealth countries that it would seem a grievous omission to leave it out here-even though said sauce is usually served with roasted or boiled lamb, not grilled. To jazz up the traditional recipe, I’ve added fresh mint and scotch bonnet chiles. Serve hot or cold with any sort of grilled lamb. 3/4 cup mint jelly 1/4 cup white vinegar, distilled, or more to taste 1 scotch bonnet, habanero, or jalapeno chile, seeded and minced (for a spicier sauce, leave the seeds in) 3 tablespoons fresh mint leaves, thinly slivered, or 2 teaspoons dried Combine the mint jelly, 1/4 cup vinegar, and the chile in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer gently, uncovered, until thick and richly flavored, about 5 minutes. Stir in the mint leaves and cook for 1 to 2 minutes more. Remove from the heat, and if the sauce tastes too sweet, add a little more vinegar, and if it’s too thick, add a little water. Serve immediately or allow to cool, then refrigerate, tightly covered, for up to 3 days. Makes about 1 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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