Cardamom Sauce-Kardemommesauce

1. Blend the water and the honey with the cardamom and place over medium-low heat. Bring to a siimer and cook 5 minutes, stirring constantly.

2. Chop the mint leaves and add with the salt to the mixture. Simmer 2 minutes more. Remove from heat and let cool to room temperature.

3. When ready to serve, add the port and mix well.

4. If the sauce is too thick, add a little more wine and mix again.

5. Pour into serving bowl and serve with sliced roast beef.

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Nutrient	Quantity
Total fats	0.0335 g
Protein	0.0538 g
Carbohydrates	0.3424 g
Energy	1.555 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0006 g
Water	118.5177 g
Calcium, Ca	13.765 mg
Fiber, total dietary	0.14 g
Niacin	0.0055 mg
Riboflavin	0.0009 mg
Sodium, Na	2.46 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0001 g
Total lipid (fat)	0.0335 g
Manganese, Mn	0.14 mg
Fatty acids, total saturated 16:0	0.0028 g
Fatty acids, total saturated 18:0	0.0003 g
Vitamin B-6	0.0012 mg
Ash	0.1119 g
Fatty acids, total saturated 18:1 undifferentiated	0.0042 g
Copper, Cu	0.0102 mg
Thiamin	0.001 mg
Iron, Fe	0.0699 mg
Carbohydrate, by difference	0.3424 g
Phosphorus, P	0.89 mg
Fatty acids, total saturated 18:2 undifferentiated	0.0016 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.0374 mg
Fatty acids, total polyunsaturated	0.0022 g
Vitamin C, total ascorbic acid	0.105 mg
Phytosterols	0.23 mg
Fatty acids, total saturated	0.0034 g
Fatty acids, total monounsaturated	0.0044 g
Magnesium, Mg	3.515 mg
Potassium, K	5.595 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Honey	0.5 cup	0	0	0
Water	0.5 cup	0	0	0
Cardamom	0.25 teaspoon	1.555	0.3424	0.0335
mint leaf	6	0	0	0
port wine	0.5 cup	0	0	0