Cinnamon brandy sauce

This cinnamon-spiced brandy sauce is perfect for drizzling over puddings and desserts such as warm apple pie.

  • 20 mins cooking
  • Makes 2 Cup
  • Print


Cinnamon brandy sauce
  • 2 teaspoon ground cinnamon
  • 3 teaspoon arrowroot
  • 1/4 cup caster (superfine) sugar
  • 1 1/2 cup water
  • 1/4 cup brandy
  • 15 gram (½ ounce) butter


Cinnamon brandy sauce
  • 1
    Combine cinnamon, arrowroot and sugar in a small saucepan; gradually stir in water until smooth. Stir constantly over medium-high heat until sauce boils and thickens; reduce heat, simmer, uncovered for 2 minutes (or microwave on HIGH for about 2 minutes).
  • 2
    Stir brandy and butter into sauce until combined. Serve the sauce hot.


The sauce is not suitable to freeze. Arrowroot is a thickening agent; it is available in the baking aisle in supermarkets.

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