Old-Fashioned Mint Sauce

By kallen2302

This mint sauce was the predecessor to mint jelly. Use a really nice vinegar
from a specialty food store; it will be a dominant flavor in the sauce. Serve with lamb and roasted vegetables and potatoes. This is best made in a 1 1/2- to 3- quart slow cooker.

COOKER: Small or medium round or oval
SETTING AND COOK TIME: HIGH for 1 hour

Ingredients

• 1 cup water
• 3/4 cup white wine vinegar or champagne vinegar
• 3/4 cup confectioners' sugar
• 1 bunch fresh spearmint (5 to 10 large sprigs)
• Pinch of salt

Details

Servings 2

Preparation

Step 1

1. Place the water, vinegar, and confectioners' sugar in the slow cooker. Cover and cook on HIGH until at a good rolling boil, about 45 minutes.
2. Remove the lid and let the liquid evaporate a bit while you remove the spearmint leaves from their stems and finely chop them. Add the mint and salt to the cooker, cover, and cook until the leaves are limp, 5 to 10 minutes. Serve warm. The sauce will keep in the refrigerator in an airtight container for several days, but the mint will lose some of its fresh flavor.