Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Caribbean Orange & Dark Rum Sauce




Source of Recipe


Brew Chef


List of Ingredients




1 T. Olive Oil
1 Shallot, minced
2 oz. Dark Rum
2 Cups Orange Juice
1 tsp. Molasses
1/4 Scotch Bonnet Chile, minced
1 tsp. Cornstarch mixed with...
1 tsp. Soy Sauce
1/2 tsp. Salt
Pinch Allspice
Cracked Black Pepper
1/2 tsp. Worcestershire Sauce
1 tsp. Cornstarch mixed with...
1 tsp. Soy Sauce
1/2 tsp. Salt
Pinch Allspice
Cracked Black Pepper
1/2 tsp. Worcestershire Sauce


Recipe



In a 2 quart stainless steel sauce pan, heat the olive oil, add the shallot and cook for 1 minute. Remove the pan from the flame. Add the Rum, carefully return the pan to the flame, the rum will ignite. When the flame extinguishes, add the orange juice, molasses and scotch bonnet chile, bring it to a simmer, whisk in the cornstarch and soy sauce mixture, to thicken. Finish by seasoning with salt, allspice, pepper and worcestershire sauce.

Makes 1 quart.