Rum Raisin Sauce
Better than rum-raisin ice cream -- spoon it over plum pudding sometime, too.
- Serving Size: 1/4 cup
- 1 cup California raisins
- 1/4 cup dark rum, brandy, liqueur, apple or other fruit juices
- 1 cup butter or margarine
- 2 cups Powdered sugar
Combine raisins and rum; set aside to plump. In mixer bowl cream butter. Add sugar; beat until light and fluffy. Gradually stir in plumped raisin mixture; beat to blend well. Store in covered container in refrigerator. Sauce will keep up to 1 month. Bring to room temperature before using.
Nutrition Facts Per Serving
Calories 260 (53% from fat); Total Fat 15g (sat 10g, mono 5g, poly 1g, trans 0g ); Cholesterol 40mg; Protein 1g; Carbohydrate 27g; (Dietary Fiber <1g; Sugars 25g; ); Iron 0mg; Sodium 160mg; Calcium 9mg; Potassium 107mg
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