[Sca-cooks] mint jelly/sauce

[Hrolf Douglasson]

We have both in Britain.
Mint sauce(vinegar, mint and lots of it and sugar) over the meat and
normally use the apple based jelly for glazing.
have you tried rosemary jelly? or lavender? both wonderful with lamb.
if your sauce is blackening check your knife. The steel can sometimes cause
it if it gets vinegar on it. I always keep knife and vinegar apart. Glass
/pottery vessels were traditionally used for serving.
hope this helps.
vara