My great-aunt Jeannie (from Scotland) made this each Christmas to serve with my grandmother's plum pudding and mince pies. She always put in a fancy glass bowl and then used red and green maraschino cherries, cut in half, to made a Christmas tree on top. My sister Carol is now in charge of making this each holiday. Mincemeat tarts would just not be the same without it! (Number of servings is appx)
My Private Note
Units: US | Metric
- 1Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy.
- 2Add sugar and blend well; stir in milk.
- 3Add brandy and vanilla, one teaspoon at a time to prevent separation.
- 4If sauce begins to separate, add more sugar.
- 5Turn into serving dish and decorate, if desired.
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Nutritional Facts for Aunt Jeannie's Hard Sauce
Serving Size: 1 (22 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 100.1
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 3.2 g
- Cholesterol 13.8 mg
- Sodium 33.3 mg
- Total Carbohydrate 12.0 g
- Dietary Fiber 0.0 g
- Sugars 11.7 g
- Protein 0.0 g