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
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
MsgID: 3142119
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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