Sauce for Corned Beef

8 Reviews Add a Pic
  • Prep

    1 m
  • Cook

    4 m
  • Ready In

    5 m
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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Adjust Servings

Original recipe yields 4 servings



  1. In a small saucepan over medium heat, mix together the ketchup, mint jelly, honey, red wine vinegar, and butter. Bring to a boil, then remove from the heat.

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Reviews (8)

Rate This Recipe


Tangy & Delicious! We used this on our corned beef for St. Patrick's Day! Yum! Dying to try this with meatloaf!



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!

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Amount Per Serving (4 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 30.3 g
  • 10%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 710 mg
  • 28%

Based on a 2,000 calorie diet



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Tartar Sauce II


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Sweet and Sour Sauce For Gingerbread