Recipe by BUNKYDARL
"Don't let the mixture fool you. This sweet, tangy sauce has been in my family since my great grandma Murphy first passed on the recipe. It is a wonderful addition to your classic St. Patrick's Day Dinner. Pour over meat, cabbage and potatoes!"
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red wine vinegar
Tangy & Delicious! We used this on our corned beef for St. Patrick's Day! Yum! Dying to try this with meatloaf!
Too much of a ketchupy taste for me, didn't care for the combination of ingredients. I also tried it with lamb as well as with the corned beef and didn't like it with the lamb either.
This sauce was great for our St. Patty's Day dinner. I didn't have any mint jelly so I substituted black cherry jam and it was wonderful and tangy!
Excellent sauce! I made the recipe just as printed, and it's great with the corned beef! Thank you for posting this one!
Very simple to throw together and my family loved it on our St. Patrick's day corned beef.
I just loved this & didn't think it could get any better! Kudos to Great Grandma Murphy! Being a mustard fan I took a small amount & stirred some in & it was like heaven! I will keep & use this often!
Very tasty....don't let the combination of ingredients fool you...my family of five with three teenaged boys gave a BIG thumbs up.
reminds me of a sauce my childhood sweethearts mother Audrey use to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauce for Corned Beef
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 54
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