Easy Rum Sauce Recipes

RUM SAUCE

Steps:

• Combine all ingredients, except rum& flavouring in a heavy pot.
• Bring to a boil to melt butter& combine well; remove from heat.
• Stir in rum& flavouring; refrigerate in a covered container.

QUICK RUM SAUCE

Steps:

• Melt altogether until runny in a glass dish or small jug in microwave. Takes about 1/2 minute on high depending on wattage of your oven.
• To serve over bananas:.
• Peel & slice lengthways 1 or 2 bananas and fry in a little butter (both sides) until hot.
• Place in a dish and pour over sauce.

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

HOT BUTTERED RUM SAUCE

Steps:

• Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
• Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

RUM RAISIN SAUCE

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
• Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
• In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
• Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.

HOT BUTTERED RUM SAUCE

Steps:

• Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

SPICED RUM SAUCE

Steps:

• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

EASY RUM SAUCE

Steps:

• Stir brown sugar, corn syrup and cream into butter. Bring just to boil, let cool and stir in rum and raisins. Serve over bread pudding, ice cream or pound cake.