Rum Raisin Sauce

Preparation info
  • Depends on how thick you make the sauce but it will be between

    1½ to 2 cups

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 1 cup sugar
  • cup water
  • 2 cups <


  1. Combine the sugar and water. Bring to a boil, stirring.
  2. Wash the raisins or currants, picking over for any stems, and squeeze dry. Coarsely grate the orange rind and add along with the additional water to the mixture.
  3. Simmer slowly for 15 minutes or more, covered, until quite thick, then cool until just warm and add the rum.
  4. Store in a cover