Total Time
15mins
Prep 15 mins
Cook 0 mins

A lovely sauce for roast lamb. From The United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Ingredients Nutrition

  • 34 cup drained crushed pineapple (reserve 1/4 cup juice)
  • 14 cup pineapple juice
  • 1 cup sugar
  • 34 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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