Prep 15 mins
Cook 0 mins
A lovely sauce for roast lamb. From The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
- 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
- Combine pineapple, juice, sugar and water; simmer about ten minutes or until slightly thickened.
- Cool, color and add peppermint flavoring.
- Refrigerate until ready to serve.