Instructions
- In small saucepan over medium-high heat, bring rum, sugar cane and cinnamon to boil. (If not using rum, substitute with water). Boil, stirring occasionally, until sugar dissolves and liquid reduces to ¼ cup, about 3 minutes. Remove from heat; let cool to room temperature. (Note: this sauce can be stored, covered, in the refrigerator, for up to 1 week.)
