Mint Sauce

Combine all ingredients except cornstarch in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours. Strain into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temp. (Can be prepared ahead. Cover and refrigerate.) Stir in remaining 2 T mint. Season w s&p. Makes 1 c.

Mint 1 c plus 2 T chopped fesh
Beef broth 1/2 c
Shallots 1/3 c chopped
Vinegar 6 T red wine
Sugar 1/3 c
Rosemary 1 T chopped
Cornstarch 3 tsp