Pineapple Mint Sauce

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

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Ingredients [?]

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  • add   1 cup sugar
  • add   6 drops peppermint oil
  • add   1/4 cup pineapple juice
  • add   3/4 cup water
  • add   green food coloring
  • add   3/4 cup drained crushed pineapple (reserve 1/4 cup juice)


  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.