Monday, October 7, 2013

Ranch Mint Sauce by Christy Hoyl

Every end of summer season my husband and I make ranch mint sauce.  We use the recipe his grandmother and mother used and we live on a ranch, thus the name.  We find the wild spearmint, Mentha Arvensis in wet areas by a pond or creek or wetland area.  The spearmint is in the Lamiaceae family.  It is a herbaceous perennial plant that has square stalks, opposite leaves and is aromatic. Small pale purplish flowers are clustered on the stem and are prickly.  It is abundant and reseeds very well.  We enjoy putting the sauce on lamb, peas, carrots and new potatoes.  We make enough for ourselves, family and friends for Christmas gifts.

Here is the recipe for Ranch Mint Sauce 

1 cup sugar 
1 tablespoon white vinegar
1 tablespoon lemon juice      
3/4 cup water
1/4 cup finely chopped mint

Make a syrup of sugar and liquids.  Simmer for a least 5 minutes.  Add chopped mint leaves.  Pour in to sterilized jars and process in boiling water bath for 10 minutes.  Or just make a single recipe and store it in the refrigerator.  It will last for months.

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