Recipe - Rum Butter Sauce

1 cup Sugar
2 tablespoon Cornstarch
One half cup Lemon juice
Rind of 1 lemon, grated
One half cup Butter
2 tablespoon Brandy
One fourth teaspoon Nutmeg or cinnamon
One half cup Light rum
2 tablespoon Dark rum

Blend the sugar and cornstarch in 1 cup of boiling water. Cook stirring
constantly over medium heat until the mixture begins to thicken. Add
remaining ingredients and cook for 2 minutes, stirring constantly.

Serve hot over mince pie, pound cake, or pudding.

Makes 3 cups of sauce.

Source: The Williamsburg Cookbook Typed by Dale/Gail Shipp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini