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Saturday, July 19, 2008

Recipe: Mint Sauce

A thin, slightly sweet sauce of fresh mint in tart vinegar: so much better than the bright-green commercial mint jelly. It is very good made with fresh spearmint.

Makes ½ Cup

½ C white vinegar
¼ C sugar
½ C minced mint leaves

Put the vinegar and sugar in a small pan. Heat until it boils and the sugar dissolves. Pour the hot sauce over the mint and let stand at least 1 hour.

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