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Type 2 and Christmas....

F

filly

Well-Known Member
I know this is rather early. I have to do my Christmas slot tonight.... not prepared and they have emailed me.

I am having Lamb. I really like mint sauce but all the commercial products are no good.

My dad used to make a lovely mint sauce but of course no longer with us.

I would like to make my own but with a sweetener . Truvia granuals.

Does anyone have any ideas. Thanks in advance.:cool:
 
I find that although things like mint sauce have an apparently high carb count, when read as a percentage such as 17.5g per 100g (so 17.5%) for Tesco own brand mint sauce. You will use such a small amount, say one tablespoon, it’ll only amount to 2.7g carbs. And after all it is (or will) be Christmas!
 
filly said:
I know this is rather early. I have to do my Christmas slot tonight.... not prepared and they have emailed me.

I am having Lamb. I really like mint sauce but all the commercial products are no good.

My dad used to make a lovely mint sauce but of course no longer with us.

I would like to make my own but with a sweetener . Truvia granuals.

Does anyone have any ideas. Thanks in advance.:cool:
Click to expand...
We have made mint sauce with a few sweeteners and find granulated best so Truvia should work. Why not try some well before Christmas not necessarily with lamb? I don't find commercial ones have a strong enough taste of vinegar or mint for me, they are far too sweet.
 
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Real mint in cider vinegar will do the job nicely. My Mum made it with malt vinegar because in those days that's all there was, but cider vinegar is better for us diabetics. If you can get fresh mint now, freeze some to use in winter. If not, dried mint from the supermarket will do, but if there is a choice, buy the best one you can as some allegedly may be adulterated with other leaves. Sugar isn't necessary.

Make it freshly on the morning you are going to eat the lamb. Or if you can get lots of mint, steep it in cider vinegar and bottle it like wine.
 
Outlier said:
Real mint in cider vinegar will do the job nicely. My Mum made it with malt vinegar because in those days that's all there was, but cider vinegar is better for us diabetics. If you can get fresh mint now, freeze some to use in winter. If not, dried mint from the supermarket will do, but if there is a choice, buy the best one you can as some allegedly may be adulterated with other leaves. Sugar isn't necessary.

Make it freshly on the morning you are going to eat the lamb. Or if you can get lots of mint, steep it in cider vinegar and bottle it like wineT
Click to expand...
Thank you.
 
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