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Rum-Raisin Sauce

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  1. 4 cups raisins, soaked in rum and drained
  2. 1 1/2 cups sugar
  3. 4 to 5 tablespoons of unsalted butter
  1. In a heavy sauté pan, mix the sugar with just enough water to give it the texture of wet sand. Cook over high heat, tilting and swirling pan until a caramel forms. Remove from the heat. Add the raisins and 1 cup of the reserved rum; the caramel will seize up but melt again. Whisk in the butter and serve warm.