Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Buttered Rum Sauce

3/4 cup whipping cream 3 Tbs. Captain Morgans Spiced Dark Rum
3/4 cup granulated sugar 1/2 tsp. pure vanilla extract
1/4 cup butter 1 cinnamon stick

Combine cream and sugar in an 8" Dutch oven; stir to mix. Add cinnamon stick. Cook using 10-12 briquettes bottom until mixture comes to a low boil, then reduce briquettes to 6 on bottom. Continue cooking for 1 to 2 minutes until sauce thickens slightly. Remove sauce from heat and stir in butter, rum, and vanilla. Use sauce warm.

Yield: About 1 cup

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