Pineapple Mint Sauce

Submitted by Molly53

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

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 1 3/4 cups

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.