Best English Mint Sauce With Raspberry Vinegar Recipes
EASY REAL BRITISH MINT SAUCE
Our easy to make, real mint sauce for roast lamb makes a classic British flavor combination for Sunday lunch.
Provided by Elaine Lemm
Categories Condiment
Time 1h40m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Pull the leaves from the stalk of the mint. Roughly chop the leaves.
- Place the chopped mint leaves into a heatproof jug, sprinkle over the sugar, then pour over the boiling water. Stir gently, cover, and place to one side, and leave to cool.
- Once cool, stir in the vinegar and taste the sauce. If it is too strong, just add a little more water. Too weak, add more mint. Cover again and leave to one side for at least an hour, longer if you have the time. The mint flavor will seep into the sugar-vinegar as it sits. Use the mint sauce or store in the fridge for up to two weeks.
Nutrition Facts : Calories 16 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 3 g, Fat 0 g, ServingSize 1 Jar (6 servings), UnsaturatedFat 0 g
RASPBERRY MINT VINEGAR
Steps:
- Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.
MINT SAUCE FOR LAMB
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PORK TENDERLOIN WITH RASPBERRY MINT SAUCE
I love raspberries, and will try cooking with them every chance I have. A beautiful dish, slices of pork with raspberry sauce..
Provided by Potluck
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in shallow baking pan.
- Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
- Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
- Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.
Nutrition Facts : Calories 166.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 56.1, Sodium 43.4, Carbohydrate 12.5, Fiber 1.8, Sugar 9.3, Protein 17.9
RASPBERRY MINT SAUCE
This is a sweet raspberry sauce with a touch of mint that is really good as an addition to many desserts. I originally came up with this recipe when I needed to add a little extra to a white chocolate panna cotta (which was really good).
Provided by Thornado
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
- Pass through a strainer into a small pan.
- Add sugar.
- Bring to a boil and simmer for a few minutes while constantly stirring.
Nutrition Facts : Calories 653.8, Fat 1.2, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 164.2, Fiber 11.5, Sugar 147.7, Protein 2.6
ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR
Categories Sauce Food Processor No-Cook Quick & Easy Low Sodium Vinegar Mint Chill Gourmet
Yield Makes about 1/3 cup
Number Of Ingredients 4
Steps:
- In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.
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