English Mint Sauce With Raspberry Vinegar Recipes

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MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MINT SAUCE



Mint Sauce image

I grew up with this in the UK, and this is how everyone made it. I would be surprised if any pub had additional ingredients. Mint has a sweetness of its own, but a little sugar would be okay, if the diner had a desire for extra sweetness - no more that 1/2 teaspoon. Cider or malt vinegar can be used for the vinegar if you prefer. This sauce is traditionally served with lamb.

Provided by MEZAFO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2m

Yield 4

Number Of Ingredients 2

1 tablespoon minced fresh mint leaves
¼ cup red wine vinegar

Steps:

  • In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1.1 g

ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR



English Mint Sauce with Raspberry Vinegar image

Categories     Sauce     Food Processor     No-Cook     Quick & Easy     Low Sodium     Vinegar     Mint     Chill     Gourmet

Yield Makes about 1/3 cup

Number Of Ingredients 4

1 cup packed fresh mint leaves, rinsed and spun dry
2 tablespoons sugar
1 1/2 tablespoons boiling water
4 tablespoons raspberry vinegar (available at specialty foods shops and some supermarkets)

Steps:

  • In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.

RASPBERRY MINT SAUCE



Raspberry Mint Sauce image

This is a sweet raspberry sauce with a touch of mint that is really good as an addition to many desserts. I originally came up with this recipe when I needed to add a little extra to a white chocolate panna cotta (which was really good).

Provided by Thornado

Categories     Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 5

1 cup raspberries
1/4-1/3 cup fresh mint leaves
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 cup sugar

Steps:

  • Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
  • Pass through a strainer into a small pan.
  • Add sugar.
  • Bring to a boil and simmer for a few minutes while constantly stirring.

Nutrition Facts : Calories 653.8, Fat 1.2, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 164.2, Fiber 11.5, Sugar 147.7, Protein 2.6

PORK TENDERLOIN WITH RASPBERRY MINT SAUCE



Pork Tenderloin With Raspberry Mint Sauce image

I love raspberries, and will try cooking with them every chance I have. A beautiful dish, slices of pork with raspberry sauce..

Provided by Potluck

Categories     Pork

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork tenderloin (about 2 whole tenderloins)
2/3 cup water
1/4 cup raspberry vinegar
1/3 cup sugar
1 cup fresh mint leaves
2 tablespoons snipped fresh chives
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed

Steps:

  • Place pork in shallow baking pan.
  • Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
  • Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
  • Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.

Nutrition Facts : Calories 166.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 56.1, Sodium 43.4, Carbohydrate 12.5, Fiber 1.8, Sugar 9.3, Protein 17.9

RASPBERRY MINT VINEGAR



Raspberry Mint Vinegar image

Categories     Marinate     Low Cal     Low Sodium     Vinegar     Raspberry     Mint     Summer     Gourmet

Yield Makes 2 cups

Number Of Ingredients 3

1 1/2 cups packed fresh mint leaves plus sprigs for garnish, rinsed and spun dry
3 cups raspberries, picked over
2 cups rice vinegar (available at Asian markets and some supermarkets)

Steps:

  • Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

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