Category Archives: 13. Jams and such

Sep26

Raspberry, Lavender and Chocolate Jam

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Raspberry, Lavender and Chocolate Jam

lavender

makes enough to fill six 8 oz. jam jars

I and my B&B styled catering service “ From Margot’s Table to Yours” had a wonderful fun time participating in the Sept. 22nd Sun Valley Harvest Festival’s Grand Tasting event.  It was made even better by having Donna Anderson from her Lavender Acre’s Farm there to help along with a good artist friend of mine, Susan Snyder. As I had previously promised here is a very lovely lavender inspired recipe that I wanted to share.  I had made it to put on my lavender thumb print cookies;however, you don’t need to use this jam just for the cookies because you’ll love having it in crepes, on ice cream and with croissants. It also makes a nice hostess gift.

 

Ingredients:

  1. 8 1/2 Cups Fresh raspberries
  2. 3 Cups sugar
  3. 2 Tablespoons freshly-squeezed lemon juice
  4. 1 1/2 Cups bittersweet chocolate chips
  5. 1 Tablespoon fresh culinary lavender buds
  6. 6 Sterilized, cool and dry 8 ounce jam jars

 

Instructions:
1. Stir to combine raspberries, sugar and lemon juice in a heavy bottomed saucepan. Turn the heat to medium and let the mixture simmer, slowly stirring, for around 5 minutes. If any foam develops on the surface, skim it off. Remove the saucepan from heat and set aside.
2. Off the heat, stir chocolate and lavender into the raspberry mixture until the chocolate has melted completely. Transfer the mixture to a large bowl. Cover the bowl with parchment paper and refrigerate it overnight so the flavors can meld.
3. Simmer raspberry mixture in saucepan over medium heat for about 10 minutes, skimming off any foam that forms.

4. Remove from heat, let cool a bit and transfer to your clean jam jars. You can refrigerate without sealing for up to a month or you can place melted paraffin in the jars so as to be able to store for a longer period of time

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

Jan28

Spiced Pear Jam with Pineapple

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5 pears

Spiced Pear Jam with Pineapple

I had some Bosc pears left over from a catering job I had where I presented my wonderful Poached Pears and I knew that I needed to make use of them quick like before they went bad.  Jam is easy to make and so nice to give for hostess gifts.  So, I looked through my old array of recipes and found this.  It turned out really good and I think that you could even use it for an appetizer by placing a dab on some cream cheese that has been placed on a baguette slice.  Then you could surround the baguette slices with slivers of fresh pears. It also would be good on some peanut buttered toast.  Oh well, up to you—————

Ingredients:

  1. 7 or 8 firm pears (about 3 lbs. worth)
  2. 1 orange
  3. 1 lemon
  4. 1 C. canned and drained crushed pineapple
  5. 4 C. sugar
  6. 3-4 whole cloves
  7. Two sticks of cinnamon
  8. One inch piece of fresh ginger

Directions:

  1. Peel and core the pears
  2. Put the pears, orange and lemon in a processor and rough chop process.
  3. Place the above mixture in a large pot and add the pineapple, sugar, cloves, cinnamon and ginger.
  4. Place pot on medium high heat and stir fairly constantly until it comes to a boil.
  5. Reduce the heat to a medium high or even a bit lower so that the mixture will  be gently simmering for at least 30 minutes but most likely around 45 minutes.  Do watch it and stir it every 10 minutes or so.
  6. When the mixture becomes thick (test it by taking a bit out, putting it in the freezer for several minutes to see if it’s the consistency you desire) take it off the heat and let it cool.
  7. Hopefully you have put out some jam jars that you have sterilized in your dishwasher so that when the jam has cooled you’ll be able to place the jam in the jars and then put your paraffin on top.
  8. Save some to put in the frig for yourself to enjoy immediately.
Jan22

Linzer Torte and an option of mini-tortes and a bonus of Meringue Kisses

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Linzer TorteLinzer Torte

Serves 8 (but don’t expect any leftovers)

Festive for anytime of the year

 

linzer torteindividual-mini-ltmeringue-kisses

 

Linzer Torte ( in a large spring form pan or mini kinds)

Serves 8 or makes 36 mini Linzer Tortes

Bonus recipe for no-waste egg white Meringue Kisses (makes 30)

Ingredients:

  1. 1 ½ C. sifted flour
  2. 1/4 Tsp. salt
  3. 1 C. sifted sugar
  4. 1 C. sweet butter, room temperature –2 cubes
  5. Grated rind of 1 lemon
  6. 3 egg yolks (keep them separated in their shell half) and save the egg whites in another bowl
  7. 1 C. slivered almonds, blanched or un-blanched (I mostly use the blanched ones); grind them in a grinder( I use my mini-Cuisinart) and then add 1/2 Tsp. cinnamon and 1/4 tsp. ground cloves and grind the nuts with these spices a bit more.  
  8. 1- 10 or 12 oz. jar jam (NOT JELLY or it will leak like mad) of your choice. If you wish, you can mix in well 1 ½ Tblsp. Brandy in it.   Traditionally the torte was made with Lingonberries but you can use your imagination for whatever you wish however makes sure that the filling is of a substantial consistency.  I use the Red Raspberry Preserve bought straight from the store.
  9. Turbinado Sugar for light dusting before baking.
  10. Confection sugar for the final dusting just before serving; Fresh berries for final décor.                                                                                                            Directions:
  1. Preheat oven to 375F AFTER your dough has been refrigerated for an hour or more.
  2. In a bowl, sift the flour once more with the salt.
  3. In a larger bowl, cream the sugar with the butter with electric beaters until the mixture is light and fluffy.(about 3 minutes).
  4. Add the grated rind of 1 lemon to this mixture (juice the grated lemon for the meringues) and then add the 3 egg yolks (one yolk at a time) beating well after each addition. (Save 2 of the egg whites in a separate bowl and let sit at room temp to make easy and delicious meringues. See recipe below.)
  5. Gradually add the dry ingredients (in about 3 divisions for each) to the creamed mixture alternately with the 1 C. ground almonds which has been already mixed with the cinnamon and cloves.
  6. Chill the dough in the refrigerator for an hour or more. If it becomes too cold to be pliable when you remove it, leave it out for a bit and keep testing it for the right pliability.
  7. Prepare an 8”,9”,or 10” spring-form pan. This will take a bit of time so patience please. First measure the round pan pieces on parchment paper; with a pencil draw its circle and cut it out. Save the left over pieces to fit around the pan sides. Before placing the parchment paper in the pan, brush the bottom and sides with Crisco oil, then place the parchment paper pieces on the oiled bottom and around the oiled sides. Then brush the parchment side and bottom once more with Crisco oil. Then lightly dust some flour on the bottom and shake the pan all over so that the sides get flour dusted as well. Then carefully shake out any residual flour.
  8. First, before placing the dough on the bottom of the pan, save a fist full of dough for making the top decorative strips. You’ll probably want about 6-8 strips. (See picture above.)The remainder of the dough place on top of the bottom of your prepared pan. Then with your knuckles, gently spread the dough over the bottom and up the sides about one and a half inch up.
  9. Spread the dough with the jam of your preference. I use a rubber spatula to do this. If you have homemade jam, all the better—but no jelly please.
  10. Now is the time to roll with your hands several long thin strips to use as a lattice. Intertwine the strips so that it’ll look pretty when served and place each on top of your torte. If the strips break when placing them on top don’t worry—just combine them in any way to make a long strip.  Rustic is the theme here.
  11. Then, lightly sprinkle it all with Turbinado Sugar which will make the top look a little shinny.
  12. Place the torte on a pizza or cookie sheet that has been lined with parchment paper (not aluminum foil because of possible extra heat conducting).This is because your torte may possibly leak.
  13. Bake the torte in your preheated 375F oven on the middle rack for 30-45 minutes till it is golden brown on top and the jam is slightly bubbling. I watch it carefully so that it doesn’t get overdone and too brown because then the crust will be tough.
  14. Cool the torte thoroughly and then gently run a steel spatula or a sharp knife around the sides to make sure it’ll release properly after unlatching. Then place the torte, covered with aluminum foil or saran wrap, in the refrigerator for several hours or even overnight. It must be very cold to release properly. Then unlatch the pan and the torte should release easily. Then you can run a knife under the bottom or just under one tiny side just to make sure that it will lift. At this point, I can usually tip the torte (with the pan’s bottom still on) on its side. It should come apart easily. At this point you can tear off your bottom parchment sheet. Place the torte on whatever dish you wish to use to serve it. I many times use a Chinette plastic plate for the top and bottom which then allows me to wrap it well, store it in the refrigerator for a week or so or wrapped well in the freezer safely without fear of breakage. The torte freezes just beautifully and you’ll be hard pressed to notice it when serving it. Before last minute serving, if you wish, you can spread a little more jam in the holes and dust it all with powdered sugar. Then you can surround your torte with fresh raspberries which does present a nice look.
  15. You can also make mini-cupcake like Linzer Tortes. I use the mini-cupcake paper liners which I brush lightly with the Crisco oil and follow the same directions as for a large one. Bake them in a mini-cup cake pan from anywhere from 12 to 15 minutes in a 375F oven. Watch carefully so they won’t get overdone.  Use your middle oven rack.  One recipe will make 36 mini-cupcake-like Linzer Tortes.            

 

Meringue Kisses—makes about 30

Ingredients:

  • 2 large egg whites @ room temp
  • 2 tsp. fresh lemon juice
  • 2/3 C. granulated white sugar

 

Directions:

  • Preheat oven to 225F.
  • Line a large baking sheet with parchment paper.
  • In a medium size bowl, with your electric beaters using the whisk attachment beat the egg whites at a medium-low speed until foamy.
  • Add the lemon juice and beat at medium speed until the whites begin to form soft peaks.
  • Add the sugar one third at a time, then increase the speed to high and beat until stiff peaks form.
  • With a spatula and a small butter knife to help slip the mixture off, pick up some of this mixture and drop onto your parchment covered baking sheet. Let your drops go upwards to form the “kiss” mode (like those chocolate ones).  The size can be around 2” circumference rounds. You should be able to place all of the kisses on a 17” X 12” pan.  Also, you can place around 4 or 5 across—they don’t spread much.
  • If you wish you can sprinkle sifted good chocolate unsweetened cocoa and a dusting of fun colorful cake décor sprinkles. (see picture)
  • Bake for about 60 to 70 minutes until they are firm to the touch and seem thoroughly dry.
  • Store the “kisses” in an airtight container for up to 2 months.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Dec12

Caribbean Marinade

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Caribbean Marinade 2 celery carrots caribbeanCaribbean Marinade

Makes about 1/2 to 3/4 cupful

This is a really wonderful marinade to use in cooking pork dishes;  but it also can be delicious used in various vegetable dishes and soups.  I use several teaspoons in my Braised Celery and Julienned Carrots recipe as well as in my Creamy Greens Soup recipe.  I warrant that you’ll find even more uses for it.

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.
Nov30

Marmalade-Grapefruit, Orange & Lemon

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marmalade in pot marmalade in jar

Marmalade-Grapefruit, Orange and Lemon

Fills about 6-8 small sized jars

I do love marmalade.  It’s probably among my most favorite of the jam type of offerings.  I guess I like it because it’s not too sweet and can have a little bite to it. I certainly do like the homemade variety more than the generic store bought one.  There are many ways to make it; however, for my taste I like this recipe the best.  Because of the grapefruit, this marmalade has a little “chew” to it—if you get my drift.  Don’t forget that it’s always nice to make some extra for a hostess gift.  There’s nothing like a homemade product, I think, to give as a little thank you to someone who cares enough to have you over to theirs. For myself, I particularly enjoy it in the mornings on a toasted English muffin that has peanut butter on it; for desert, I really like it mixed in with some Greek style yogurt.

Ingredients:

1 Ruby Grapefruit

1 Lemon

1 Orange

Directions:

  1. Cut the unpeeled fruit in smaller pieces, deseed if necessary, and put in a blender or osterizer to finish the chopping process.  Don’t over chop because you do want some peels to remain.
  2. For every cup of chopped fruit, use 1 cup of water.  So if you have 5 cups of chopped fruit, which is about what these three will yield, you will use 15 cups of water.
  3. Put chopped fruit and water in a large pot and let soak for 12 hours.  I sometimes also add 2 or 3 chopped caramelized ginger.
  4. Bring the mixture to a boil after the 12 hours and boil (low to medium roll) for 20 minutes.
  5. Then let sit for another 12 hours.  (You can cheat a bit here—but at least 8 hours)
  6. After the 2nd sitting, add 3/4 cup of sugar for every cupful of fruit.  So, if you have 3 cups of chopped fruit, you would add 3 3/4 cups of sugar.
  7. Slow boil until mixture forms a jelly like substance.  I take a bit out and put it in the freezer for 5 minutes and see if when it’s cool, it’s the way I like it.  Usually this slow boil takes about 35 to 40 minutes.
  8. Put in sterilized jars and top with paraffin.  Don’t forget to put a bit aside in the frig for you to enjoy.
Jul6

Lemon Curd

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Lemon Curd

8 servings

Do you love the lemony taste the way I do?  For some reason, I never quite can get enough of it.  Here’s an easy, quick little recipe that you can make in a jiffy and serve in a pretty wide mouthed champagne glass topped with a little sprig of mint to make it look pretty; or actually spread it on your toast in the morn; or mix it with some yogurt to eat any time for a special treat. It’s also good with fruit-for instance with sliced bananas and chopped apple topped with a bit of coconut or almond slivers.  And homemade curd is much better than the kind you buy at the store.

Ingredients:

3 eggs

1 C. sugar

½ C. fresh lemon juice

¼ C. butter

1 Tblsp. grated lemon peel

Directions:

In the top of a double boiler, beat the eggs and sugar with a wire whisk.  Stir in the lemon juice and peel.  Cook over simmering water for 15 minutes or until thickened.

Serve it warm or cold.  It lasts in the refrigerator for a long time so you can keep munching on it for ever how long you wish, but it’s so good, I’m sure you’ll devour it before long.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun6

Strawberry Sauce With A Bit Of Zing

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Strawberry Sauce With A Bit Of Zing

I couldn’t resist.  At Albertsons, they were selling, (while they lasted), a pound of California strawberries for such a good price that I bought more than what I, one person, should have.  So, besides eating them just plain, I can make some of my fabulous European styled jam; I can freeze them; I can make crisps, etc.; or I can eat them quick and easy this very special way. This sauce is delicious and just right to satisfy a sweet tooth at anytime of the day or night.  You can serve it with pancakes, ice cream, yogurt, puddings, pound cake, or pick at it just plain.

Ingredients:

1 lb. of fresh strawberries sliced or thriced

1 tsp. lemon juice

1 tsp. lemon zest

2 tablespoons brown sugar (I used the raw kind) divided in 2 batches

1/3 C. balsamic vinegar (I add just a wee bit of rice vinegar to this)

Instructions:

In a saucepan add the vinegar, 1 Tbsp. sugar and lemon juice.  Simmer over medium heat until thickened, about 4 minutes.

Place strawberries in a pretty bowl and add the other 1 Tbsp. sugar, lemon zest, and lightly toss. I actually pick up the bowl and give it several up and down shakes.

Add the sauce when a bit cooled to the strawberries, lightly toss again and enjoy. (I find that this sauce is even better if it sits in the frig for a couple of hours.)

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

Jun5

Jam, The European Way

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Jam, The European way

 

Now that Harvest is here and all of the wonderful local fruits are available at the farmers markets and stores, I start making jams—even very small amounts. The local peaches, plums and tomatoes (yes) are DIVINE!! Even though a bit pricy, it’s worthwhile to use the tastiest fruit when making jams. I’ve made jam many different ways, but this is the one I like the best because the taste of the ingredients turns out so realistically fresh.  It’s also a very easy method and makes the house smell really good.  So give it a try and with this recipe, the sugar herewith is at a minimum so you don’t have to worry about ingesting too many calories.

 

1. Cut your fruit into smaller pieces, pit them, or with berries you can leave them whole if you wish, or with large strawberries, cut them into smaller pieces.

2. For each cup of cut fruit, use 1/4 cup of refined white sugar.

If using apricots, peaches or nectarines, squeeze a bit of lemon juice on them.  If using mangoes, squirt a bit of lime juice on them.  If using tomatoes, add a bit of lemon and if you wish some gingerroot or preserved ginger or stick cinnamon. Yum!

3. Toss your fruit with the correct amount of sugar in a large skillet that you will be using on the morrow or in a large bowl.  Place either one covered in the refrigerator overnight.

4. Next day, place your skillet with the fruit and sugar in it on top of your stove without any lid and bring it to a very low simmer.  Let it low simmer from half hour to 1 hour or more.  Be sure to keep an eye on it and to stir it at least every 10-15 minutes. When I use just 1-2 Cups of fruit, I notice that the jam can finish in just 15 minutes. As well, sometimes the pectin in your fruit may be of high caliber therefore you don’t have to cook it as long.

5. After low simmering the appropriate amount of time that you deem , I take a teaspoon of the cooked jam out, stick it in the freezer for a couple of minutes and then take the teaspoon out to see if the consistency is what I would want in the end product.  If so, take the skillet off the burner and let it sit till cool.

6. Then, you can put it in your jam jars and seal them—or you can put it in jars without sealing and refrigerate them. They’ll last quite awhile in the frig without being sealed. However, in either case, I bet they won’t last long because this European way of making jam is so tasty.

7.  The way I seal my jars is the following: In a tall large pot filled with enough water to sustain my jam jars which also are filled with water I boil them for about 12 minutes; I boil my tops in that pan or another one; I let everything cool down before putting my jam in the jars. I think that’s the old fashioned way because if you have a dishwasher which can heat up to sterilization, you certainly can sterilize them there. I think you can also sterilize in the microwave—but I do it the old fashioned way. When the jam is in the jar, I pour melted paraffin on top and let it set. (Melt the paraffin according to the directions on the paraffin label.) Then I place the tops on the jars and label and date them.

 

Bon Appetit

 

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

 

Apr20

Yogurt Biscuits & Apple Butter

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vinaigrette & Palm Soup pics 005Yogurt Biscuits & Apple Butter

Day Light Saving time was first conceived in an essay called “An Economical Project” by Benjamin Franklin while he was in Paris in 1784.  As well, while abroad, he supposedly consistently asked his wife Deborah to ship him barrels of apples because he believed that “An Apple a Day Keeps the Doctor Away”. Therefore, just in the nick of time after Day Light Saving Time has arrived, here are two recipes that besides being delicious, take no time what-so-ever to make; so these tasks will SAVE you time and you will be able to enjoy some home made delights at your leisure even during the evening’s brighter hours.

Yogurt Biscuits

Makes about 20 really good ones

2 Cups all purpose flour

1 Scant Tblsp. Salt

3 Tsp. Baking Powder

1 Tsp. Baking Soda

2-5 Tblsp. Butter (more are better and I use the 5)

1 Cup Plain Yogurt

1. Preheat Oven to 450.

2. Mix the dry ingredients in a bowl and cut in the butter. (I use 2 knives to cut the butter, as taught in my 8th grade home-economic class and then I use my hands because the butter really needs to be thoroughly blended; or do it the easy modern way– in a food processor)

3. Stir in the yogurt till well blended.

4. Drop tablespoons of dough (and I use my hands to form a nice little flat ball) on a parchment lined cookie sheet.

5. Bake for 12 to 15 minutes or till golden brown on the tops.

They are best devoured within 15 minutes, however, I think that they are still good later in the day and they seem to freeze just fine.  I warm them up at room temp.

(My inspiration for these comes from Mark Bittman.)

Apple Butter

Makes about 2 cups

1/2 Cup Water or Apple Juice

1 Tsp. Cinnamon

3/4 Cup Sugar

1 Half-Inch Slice of Lemon

1/4 Tsp. Allspice

1/2 Tsp. nutmeg

1/4 Tsp. Cloves

1/8 Tsp. Salt

1 lb. Well-Flavored Green Cooking Apples, Peeled, Cored, and Cut Into 1/8’s

(The stores are full of them at the moment.)

1. Into a blender/processor put all of the ingredients. Cover and blend on high for 15 seconds.

2. Pour into a saucepan and cook over very low heat for 45 minutes, stirring occasionally, until the butter thickens. .

3. Pour into appropriate containers and keep in the refrigerator or into hot jars and seal.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

Apr19

Mayflower Pumpkin Cookies & Raisin or Currant Sauce

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Pumpkin Cookies straight from the Mayflower

Makes about 5 dozen cookies

 This recipe supposedly came over with the Pilgrims on the Mayflower.  Supposedly, they lasted so well because of the rum in them.

 ½ C. unsalted butter at room temp or slightly softened in micro

1 C. brown sugar

2 eggs (not necessary to pre-beat)

1 ¼ C. pumpkin puree

2 C. flour

1 TBLSP (yes that much) baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

2/3 C. currants or raisins

1 teaspoon vanilla and ½ teaspoon brandy and ½ teaspoon rum or any combination of the three to add up to 2 teaspoons full.

  1. Cream butter and sugar with electric beater.
  2. Add eggs, pumpkin, vanilla, brandy, rum, cinnamon, nutmeg, and salt. Beat more with beater.
  3. Sift the flour and baking powder into mixture and beat till well combined and smooth.
  4. Stir in the raisins or currants till evenly distributed.

Drop by spoonfuls on greased or parchment papered cookie sheet. (I love the parchment paper.)

Bake at 350 for 10-12 minutes (I baked at 375 for 10-12 minutes in our altitude). The bottoms should be SLIGHTLY brown. Even if they feel and look soft, take them out and let them rest on the cookie sheet for about 1 or 2 minutes.  Remove them to a rack or to laid out paper towels and let them cool.  You can freeze them. They taste great at any time, how ever, I find that they are even more flavorful the next day.

These are wonderful at anytime of the year because amazingly enough, the pumpkin is not overwhelming.  However, they definitely have a spicy taste.

 

Raisin or Currant Sauce

For a lovely desert, these cookies can be served with a very good vanilla ice cream with a bit of the following sauce to be placed on top of the ice cream.  The sauce recipe comes from my barely surviving 1953 edition of my beloved Rombauer’s Joy of Cooking cookbook. Oh my gosh, that book is almost 60 years old.  I received it as a wedding present.

Raisin or Currant Sauce

About 1 2/3 Cupfuls

Boil for 15 minutes:

1 ½ C. water

1/3 C. raisins or currants

¼ C. sugar

1/8 tsp. salt

Melt:

2 Tablespoons butter

Stir into that until blended:

1 tsp. flour

Add the hot sauce slowly.  Stir and cook until it boils.

Add:

A ¼ tsp. or more of rum and a touch of ground or grated nutmeg or some grated lemon rind.