It is very tempting to eat this sauce for dessert. And for breakfast, lunch, dinner, and a few snack times in between. It is incredible!
Maybe you’ve noticed that “easy” and “quick” are two of my favourite adjectives in recipes. I like to cook, but I also have a crazy-busy life. This sauce is ready in less than 10 minutes. Heck, it takes almost that long for my rock-solid-frozen ice cream to soften enough to scoop!
I am one of many who is trying to cut back on refined sugar, but still get the craving every once in a while for something a little sweet. This also has the great addition of rum, which balances out the sweet-tart flavour of raspberries.
I frequently get raspberries from my friend Donna, a college-professor-turned-farmgirl. Berries from her farm are always beautiful, and taste amazing!
In a small saucepan, stir together the sugar and cornstarch. Yes, I know that’s not the typical way to do things, but bear with me here…
Once they are well combined, add the rum and wisk together.
Add the raspberries – withholding a generous handful – and stir until all the berries are coated with the white rum blend.
THEN, and only then, put the pan on the stove over medium heat. Bring to a boil, and let it simmer for 2-3 minutes. You’ll know it’s ready when the sauce turns from cloudy pink to clear red:
Press the sauce thru a fine mesh sieve using a spatula or wooden spoon. (Make sure you scrape all the deliciousness off the outside of the sieve, too!) Look how many raspberry seeds won’t be irritating your teeth!
Toss in the remaining berries and final tablespoon of rum, and serve! I like it over ice cream, waffles, brownies, or just on its own.
Easy Rum and Raspberry Sauce
Description
Quick and easy, and oh so delicious!
Ingredients
1/4 cup granulated sugar
2 Tbsp cornstarch
4 Tbsp white rum, divided
1–2 pints raspberries
Instructions
- Combine sugar and cornstarch in a saucepan, then stir in 3 T sp rum. Add raspberries – withholding a generous handful – and stir until coated with the rum mixture. THEN turn on the heat.
- Bring to a gentle boil and cook for 2-3 minutes, or until the mixture becomes clear (not cloudy).
- Remove from heat. Press through a fine mesh sieve to remove seeds from sauce.
- Stir in withheld berries and final tablespoon rum, and serve.
- Refrigerate leftovers. Warm gently to loosen up the sauce again.
Oh good! I see you found the recipe!