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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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A lovely sauce for roast lamb. From The United States Regional Cookbook, Culinary Institute of Chicago, 1947. Ingredients:
3/4 cup drained crushed pineapple (reserve 1/4 cup juice) |
1/4 cup pineapple juice |
1 cup sugar |
3/4 cup water |
6 drops peppermint oil |
green food coloring |
Directions:
1. Combine pineapple, juice, sugar and water; simmer about ten minutes or until slightly thickened.
2. Cool, color and add peppermint flavoring.
3. Refrigerate until ready to serve.
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