RUM BUTTER SAUCE

1 cup sugar
2 tbsp cornstarch
1 cup boiling water
1/2 cup butter
1/2 cup light rum
1/2 cup lemon juice
2 tbsp brandy
2 tbsp dark rum
rind of 1 lemon, grated
1/4 tsp ground nutmeg or cinnamon

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
Source: The Williamsburg Cookbook by Letha Booth and Colonial Williamsburg Foundation