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“A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks.”
1 1/2 cups

Ingredients Nutrition


  1. Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
  2. Pour the mixture into blender and blend for 5 seconds.
  3. Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
  4. Reduce heat and simmer for 5 minutes.
  5. Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
  6. Remove from heat and allow to cool, the jelly will set as it cools.

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