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Sangria-Rum Caramel Sauce Rum and sangria leftover from soaked dried fruit 1⁄2 tsp vanilla extract 3 tbsp water 1 cup sugar 1 tbsp unsalted butter In a saucepan, combine the rum and sangria with vanilla extract over low heat. Reduce sauce for 10–12 minutes until you have 1⁄2 cup of liquid. In another saucepan on medium heat, bring the water and sugar to a boil. Stir the sugar until completely dissolved. Continue cooking and stirring until sugary liquid turns a dark golden caramel color. Turn off heat and, while stirring, carefully add the reduced sangria-rum liquid to the caramel. Keep stirring for 4–5 minutes and then add the butter to the caramel and reserve for drizzling over mamallena. 83

Profile for DomiCile Magazine

DomiCile Winter 2013/2014  

The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

DomiCile Winter 2013/2014  

The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

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