Spicy Bajan Rum Sauce Recipes

BAJAN PEPPER SAUCE

Bajan Pepper Sauce image

Discover the secrets to creating a spicy local favourite - Bajan Pepper Sauce; the perfect condiment for any meal!

Provided by Barbados Tourism Encyclopedia

Time 55m

Number Of Ingredients 10

Ingredients

10 scotch bonnet (bonney) peppers, chopped
1 large onion, chopped
1 tbsp tumeric powder
1 tbsp prepared mustard
1 tbsp brown sugar
2 tbsp vegetable oil
1/4 cup vinegar
1/2 cup water
1/2 cup water
Salt to taste

Steps:

1 Blend the chopped peppers, onion and other ingredients in a food processor or blender until slightly chunky.
2 Add the water gradually to assist the blending process.
3 Pour mixture into saucepan and cook on medium heat for approximately 20 minutes.
4 Add water if necessary to bring to desired consistency.
5 Remove pepper sauce from heat, pour into sterilized jars and allow to cool.

SPICED RUM SAUCE

Spiced Rum Sauce image

Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment for Bread Pudding with Spiced Rum Sauce.

Categories Sauce Rum Dessert Side Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or dark rum
3/4 teaspoon ground cinnamon

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.)

SPICY BAJAN RUM SAUCE

Spicy Bajan Rum Sauce image

Whether deep molasses hued, translucent golden amber, or crystalline white, the potent beverage once called Kill Devil is a history lesson in a glass. The Dutch expelled from North-Eastern Brazil brought with them their knowledge on cane cultivation and processing as well as their ability not only to produce sugar, but also the beverage that was known in Brazil as aqua ardente or burning water. The rough and ready beverage became popular for it enlivened the social rounds of the plantocracy and soothed the miseries of the enslaved Africans. The drink in question was Rum, of course.

Provided by Member 610488

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

2 cups rum (Barbados)
1 cup thai birds eye chile

Steps:

Put the chiles in a sterilized jar and pour the rum over.
Steep for at least 2 weeks. The longer it steeps, the hotter the rum will be.
Use on food or in cocktails.

HOT BUTTERED RUM SAUCE

Hot Buttered Rum Sauce image

Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 25m

Yield 32

Number Of Ingredients 4

Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum

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.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg

RUM SAUCE

Rum Sauce image

This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...

Provided by KDA949

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 5

Ingredients

2 tablespoons butter
1 tablespoon cornstarch
½ cup sugar
1 cup milk
3 tablespoons white or dark rum

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.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 11.9 g, Cholesterol 8.1 mg, Fat 2.8 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 26.5 mg, Sugar 11.1 g

QUICK RUM SAUCE

Quick Rum Sauce image

Make and share this Quick Rum Sauce recipe from Food.com.

Provided by Jen T

Categories Sauces

Time 2m

Yield 1-2 serving(s)

Number Of Ingredients 3

Ingredients

2 tablespoons rum
2 tablespoons brown sugar
1 tablespoon butter

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.

Nutrition Facts : Calories 269.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 92.8, Carbohydrate 26.9, Sugar 26.6, Protein 0.1

SPICY BARBADOS PEPPER SAUCE

Spicy Barbados Pepper Sauce image

The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers.

Provided by RogerB

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h20m

Yield 112

Number Of Ingredients 12

Ingredients

1 chopped red onion
1 cup chopped red bell pepper
3 Scotch bonnet chile peppers, chopped
1 large papaya - peeled, seeded and cubed
1 head garlic, peeled
2 tablespoons dry mustard powder
2 cups white sugar
3 cups dry white wine
1 cup malt vinegar
1 cup water
½ cup lemon juice
2 cups prepared yellow mustard

Steps:

Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 51.9 mg, Sugar 4 g

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