Rum-Raisin Sauce

1. 1

   In a heavy saute pan, mix the sugar with just enough water to give it the texture of wet sand.

2. 2

   Cook over high heat, tilting and swirling pan until a caramel forms.

3. 3

   Remove from the heat.

4. 4

   Add the raisins and 1 cup of the reserved rum; the caramel will seize up but melt again.

5. 5

   Whisk in the butter and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.