Mint Sauce For Lamb

Mint Sauce For Lamb
       Yield: 4 servings [or with me, maybe 2 servings. But my love for this crosses over into the realm of the disturbing, so, don't mind me, carry on...]
  
       3 lg Handfuls of chopped fresh mint leaves(stems removed) - or 4 TB dried Mint leaves
       4-5 TB  Granulated sugar
       1/2 cup  White Wine vinegar
  
   (From “English Country Cooking at Its Best” by Caroline Conran.
   Villard, 1985).
   
   
Alternatives: Use lemon juice instead of vinegar and you can also add
   a little olive oil. This is not traditional mint sauce, being much
   less pungent in flavor, but it is exceptionally good.

Bring vinegar to a simmer in a small saucepan [or microwave in a small glass measuring cup for just under a minute, add sugar and chopped leaves. Let sit for about 10 minutes, then stir and heat again for 30-60 seconds. Let sit another 10 minutes to infuse. Add more sugar or add a little water to taste, depending on how strong or how sweet you want the sauce. (I add no extra water or sugar to this recipe, but you may prefer yours a little less potent.)

Store in bottle with a lid.
Vinegar has natural preservative qualities, and mint sauce should keep for 2 to 3 months in cold storage or for 6 to 8 months in the refrigerator.

Mint sauce should be gently shaken or stirred before serving.


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