Brandy Sauce (for Pie or Gingerbread)

  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup brandy
  • 2 tablespoons cornstarch
  • 1 teaspoon nutmeg
  • 2 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
In a small saucepan, mix the water, sugar, brandy, cornstarch and nutmeg. Bring to a boil and boil for 5 minutes. Remove from heat.

Stir in the butter and vanilla. Serve hot over apple or mincemeat pie or gingerbread.
Makes about 1 cup.

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Note: This is such a good dessert sauce. Wonderful on warm pudding or cake, you can find all kinds of uses for it. We pour this on our Gingerbread Pancakes when syrup is insufficient.
Kitchen tools you'll need: Saucepan
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