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Recipe

Whiskey Sauce

  • Yield: 3 cups

Ingredients

  • 3 cups heavy cream
  • 1/2 cup bourbon
  • 1/2 cup granulated sugar
  • 1/4 cup plus 2 tablespoons cornstarch

Directions

  • Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar.
  • In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.
  • The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.