Boozy Christmas sauce
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Ingredients
225g Barbados sugar (moist, soft, dark-brown sugar)
62ml port
62ml medium sherry
1.2l lightly whipped cream
110g butter
1 egg
Method
Melt the butter, stir in the sugar and allow to cool slightly.
Whisk the egg and add to the butter and sugar with the sherry and port, then refrigerate.
When needed, add the lightly whipped cream to taste. This sauce is also very good with mince pies and other tarts.
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