Rum Butter Sauce
Yield
3 cupsPrep
?Cook
5 minReady
5 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ½ | cup |
lemon juice
|
|
| 1 | x |
lemon zest
grated |
*
|
| ½ | cup |
butter
|
|
| 2 | tablespoons |
brandy
|
|
| ¼ | teaspoon |
nutmeg
or cinnamon |
|
| ½ | cup |
light rum
|
* |
| 2 | tablespoons |
dark rum
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 118 | ml |
lemon juice
|
|
| 1 | x |
lemon zest
grated |
*
|
| 118 | ml |
butter
|
|
| 3E+1 | ml |
brandy
|
|
| 1.3 | ml |
nutmeg
or cinnamon |
|
| 118 | ml |
light rum
|
* |
| 3E+1 | ml |
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.
