Rum Butter Saucealcohol, desserts, holiday, sauces 1 cup sugar 2 tablespoon cornstarch 1/2 cup lemon juice 1 rind of 1 lemon, grated 1/2 cup butter 2 tablespoon brandy 1/4 teaspoon nutmeg or cinnamon 1/2 cup light rum 2 tablespoon dark rum 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 |
