Cherry Rum Sauce

Preparation info

  • Difficulty


  • About

    1¾ cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

This is an unusual, easily made and much talked about sauce for ice cream, cakes, and baked custards. It is made with cherry preserves, nuts, and dark rum. The rum must be dark because it imparts a flavor that white or light rum does not.


  • 1 cup dark cherry preserves (preferably imported from England)
  • ½ cup almonds, coarsely chopped pecans or walnuts
  • ¼ cup dark rum


Combine all the ingredients and stir until blended. Spoon the sauce into a screw-top jar and cover closely. Refrigerate until ready to use. Serve spooned onto ice cream, cakes, and baked custards.