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Tangerine Butter-Rum Sauce




Source of Recipe


Internet


List of Ingredients




¾ cup granulated White Sugar
1 cup Brown Sugar, firmly packed
2/3 cup Water
½ cup frozen Tangerine* Juice concentrate, thawed, but not reconstituted
6 tablespoons Unsalted Butter
5 tablespoons Myers’s Dark Rum


Recipe



1. Combine first 5 ingredients in a heavy medium saucepan and heat until sugars dissolve, stirring constantly.
2. Boil gently, until reduced to 1½ cups, about 10 to 15 minutes.
3. Cool to lukewarm and stir in the rum.
4. May be prepared 2 days ahead up to this point, and kept covered and refrigerated.