The divine combination of rum and butter has been a hallmark of American colonial cuisine since the 17th century. Delicious over fruit, cake or other confections.

Rum Butter Sauce
Recipe type: Desserts
Serves: 3 Cups
  • 1 Cup sugar
  • 2 Tablespoons cornstarch
  • 1/2 Cup lemon juice
  • rind of 1 lemon, grated
  • 1/2 Cup butter
  • 2 Tablespoons Brandy
  • 1/4 teaspoon nutmeg or cinnamon
  • 1/2 Cup light rum
  • 2 Tablespoons dark rum
  1. 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.
  2. Serve hot over mince pie, pound cake, or pudding.
Makes 3 cups of sauce.

Source: The Williamsburg Cookbook

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