Rum Raisin Sauce

Better than rum-raisin ice cream -- spoon it over plum pudding sometime, too.
  • Yields 3 cups
  • Details

    • 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

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.