Spicy Bajan Rum Sauce Recipes

SPICY BAJAN RUM SAUCE

Spicy Bajan Rum Sauce image

Whether deep molasses hued, translucent golden amber, or crystalline white, the potent beverage once called Kill Devil is a history lesson in a glass. The Dutch expelled from North-Eastern Brazil brought with them their knowledge on cane cultivation and processing as well as their ability not only to produce sugar, but also the beverage that was known in Brazil as aqua ardente or burning water. The rough and ready beverage became popular for it enlivened the social rounds of the plantocracy and soothed the miseries of the enslaved Africans. The drink in question was Rum, of course.

Provided by Member 610488

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

2 cups rum (Barbados)
1 cup thai birds eye chile

Steps:

Put the chiles in a sterilized jar and pour the rum over.
Steep for at least 2 weeks. The longer it steeps, the hotter the rum will be.
Use on food or in cocktails.

BAJAN PEPPER SAUCE

Bajan Pepper Sauce image

Discover the secrets to creating a spicy local favourite - Bajan Pepper Sauce; the perfect condiment for any meal!

Provided by Barbados Tourism Encyclopedia

Time 55m

Number Of Ingredients 10

Ingredients

10 scotch bonnet (bonney) peppers, chopped
1 large onion, chopped
1 tbsp tumeric powder
1 tbsp prepared mustard
1 tbsp brown sugar
2 tbsp vegetable oil
1/4 cup vinegar
1/2 cup water
1/2 cup water
Salt to taste

Steps:

1 Blend the chopped peppers, onion and other ingredients in a food processor or blender until slightly chunky.
2 Add the water gradually to assist the blending process.
3 Pour mixture into saucepan and cook on medium heat for approximately 20 minutes.
4 Add water if necessary to bring to desired consistency.
5 Remove pepper sauce from heat, pour into sterilized jars and allow to cool.

HOT BUTTERED RUM SAUCE

Hot Buttered Rum Sauce image

Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 25m

Yield 32

Number Of Ingredients 4

Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum

Steps:

Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg

RUM SAUCE

Rum Sauce image

I make this sauce (its VERY rich) & recipe #56294 (Custard Sauce) every year and pour a little of each over a serving of my Christmas Pudding. If there's any left, its great over vanilla or rum & raisin ice cream.

Provided by CountryLady

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 1/2 cups packed brown sugar
1/2 cup honey
1/2 cup butter
1/4 cup hot water
1 dash salt
1/3 cup dark rum
2 tablespoons rum flavoring

Steps:

Combine all ingredients, except rum& flavouring in a heavy pot.
Bring to a boil to melt butter& combine well; remove from heat.
Stir in rum& flavouring; refrigerate in a covered container.

Nutrition Facts : Calories 2805.9, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 947.2, Carbohydrate 461.6, Fiber 0.3, Sugar 456.8, Protein 1.5

RUM SABAYON SAUCE

Rum Sabayon Sauce image

I don't usually eat fruit for dessert (I like my desserts to be as unhealthy as possible, apparently). If this sauce is served with it, though, I'm pretty thrilled to have fruit for a treat...maybe because it stops being healthy once it's smothered in a rum custard sauce? This makes 1 1/2 cups of sauce.

Provided by Aunt Cookie

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs
3 egg yolks
2 -4 tablespoons rum (I use 4 tb. white rum)
1/2 cup sugar
2 tablespoons fresh lemon juice

Steps:

Whisk together all of the ingredients in a double boiler.
Heat the sauce, whisking continuously, for about 5 minutes, just until it thickens (don't let it boil, or it will curdle!).
Remove from the heat. Serve warm or chilled -- both ways are good!

Nutrition Facts : Calories 188.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 247.3, Sodium 40.6, Carbohydrate 26.2, Sugar 25.4, Protein 5

SPICY BARBADOS PEPPER SAUCE

Spicy Barbados Pepper Sauce image

The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers.

Provided by RogerB

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h20m

Yield 112

Number Of Ingredients 12

Ingredients

1 chopped red onion
1 cup chopped red bell pepper
3 Scotch bonnet chile peppers, chopped
1 large papaya - peeled, seeded and cubed
1 head garlic, peeled
2 tablespoons dry mustard powder
2 cups white sugar
3 cups dry white wine
1 cup malt vinegar
1 cup water
½ cup lemon juice
2 cups prepared yellow mustard

Steps:

Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 51.9 mg, Sugar 4 g

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