Rum butter sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Lemon juice |
| Rind of 1 lemon, grated | ||
| ½ | cup | Butter |
| 2 | tablespoons | Brandy |
| ¼ | teaspoon | Nutmeg or cinnamon |
| ½ | cup | Light rum |
| 2 | tablespoons | Dark rum |
Directions
Blend the sugar and cornstarch in 1 cup of boiling water. Cook stirring constantly over medium heat until the mixture begins to thicken. Add remaining ingredients and cook for 2 minutes, stirring constantly.
Serve hot over mince pie, pound cake, or pudding.
Makes 3 cups of sauce.
Source: The Williamsburg Cookbook Typed by Dale/Gail Shipp