Cheryl Alters Jamison, Bill Jamison

Brazen Rum-Raisin Sauce

Preparation info
  • Makes

    2

    cups
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

If you don’t want to make your own ice cream or other frozen dessert, whip up a batch of this to go over several meals’ worth of store-bought vanilla or other compatible ice cream. It can also top pineapple spears, South Georgia Pound Cake, or even your breakfast pancakes.

Ingredients

  • ½ cup raisins
  • ½ cup dark rum
  • ¾ cup

Method

Combine the raisins and rum in a medium-size saucepan and let them sit for 10 to 15 minutes. Stir in the remaining ingredients and bring to a boil over high heat. Reduce the heat to a simmer and cook until a thin sauce is formed, about 5 minutes. It will thicken as it cools. Use immediately, or chill for later use. The sauce keeps for up to a couple of weeks.