Gingerbread Sauce

Yield: About 1 1/2 cups

Prep Time: 15 min

Cook Time: 10 min

Gingerbread Sauce


2 cups granulated white sugar
1 cup evaporated milk
1 tablespoon salted butter
1 tablespoon finely grated lemon zest


1. Place sugar and milk in the top of a double boiler. Simmer until sugar is dissolved and mixture is well blended and creamy. Stir in butter and zest.

2. Pour over fresh baked gingerbread while still warm.


*This will keep several weeks in the refrigerator.