Here’s a quick and easy recipe for a “Rum and Raisin” sauce, that can be served warm or stored in the fridge, ready to turn a scoop of plain vanilla ice-cream into a proper dessert. Add a piece of white cake or a crepe and you have a something nice enough to serve company. This sauce is also a delicious alternative for maple syrup on pancakes.
Yes, there is half a cup of rum in this, but the alcohol gets completely cooked off, leaving only the flavour behind.
Raisin lovers unite!
Rum and Raisin Sauce
Makes about 1 cup. 15 minutes plus enough time to soak raisins in rum (overnight preferred).
1/2 cup rum
1/2 cup raisins
1 cup lightly packed brown sugar
1/3 cup water
1/4 cup salted butter
1/8 tsp salt
Soak raisins in rum for a few hours or overnight.
Before we begin, please note that this mixture is extremely hot while cooking, so be careful if you do a taste test.
Add sugar and water to a saucepan over medium heat, stir (with a wooden spoon, if you have one) and heat until sugar is melted and bubbling. Add butter and salt. Stir until butter is melted. Add rum and raisins. Simmer over low heat, stirring occasionally for 5 to 10 minutes, until slightly thickened. The alcohol will cook off, leaving behind the rum flavour. The mixture will bubble and froth. Remove from heat and let cool.
Serve warm or cold over vanilla ice cream. Also nice over pancakes or crepes, or plain white cake.
Leftovers keep well in the fridge.
Thanks for stopping by! I hope you try this recipe. xo loulou