Crystallized-ginger sauces
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ginger ale |
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Lemon juice (takes 2 large lemons) |
| 1 | Lemon; grated zest of | |
| ½ | cup | Butter |
| 1 | tablespoon | Finely chopped crystallized ginger or |
| 1 | teaspoon | Ground ginger |
Directions
Let the ginger ale stand for a few minutes, then bring to a full boil in a saucepan.
Thoroughly blend together the sugar and cornstarch and stir gradually ~ or better, sift - into the boiling ginger ale. Cook, stirring constantly with a whisk, over medium heat until the mixture begins to thicken. Add remaining ingredients and cook for 2 minutes, stirring constantly.
Serve hot over gingerbread.
Kluger writes: "Having no rum on hand for rum-butter sauce, I concocted this sauce to go with my gingerbread recipe. Very tangy and tasty!"
From Special Writer Marilyn Kluger's 10/21/92"Gingerbread: When the Air is Nippy and the Fire is Crackly, a Little Spice is Nice" article in "The (Louisville, KY) Courier-Journal." Pg. C8. Typed for you by CathyHarned. Submitted By CATHY HARNED On 11-26-94
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