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Brandy Sauce

  • 1 quart water
  • 2 cups sugar
  • 1/2 lemon rind
  • Few cloves
  • 1 lemon, juice
  • 1/2 stick cinnamon
  • 1 tablespoon butter
  • 1 ounce cornstarch (3 tablespoons)
  • 1/4 pint brandy
Boil together the water, sugar, lemon rid and spices. Moisten cornstarch with little cold water, stir into boiling mixture, cook until thick and clear. Add lemon juice and strain. Add butter and brandy; color with burnt sugar (caramel) until required shade. Serve hot, on puddings.
Submitted by Cassyjean - Torrington, CT May 31, 2009
15 min 30 min 45 min


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