The inspiration for this sauce comes from a dessert The Slanted Door in San Francisco used to sell. It was a house made tapioca pudding, drizzled in a dark sauce and topped with diced fruit. It was divine. I was sad when they quit selling the dessert so I set out to make the sauce on my own. Warning: This sauce is highly addictive and, once you try it, you will start looking for things on which to drizzle its dark, golden goodness.
Brown Sugar Ginger Sauce
1 tablespoon freshly grated ginger root (not powdered)
1 cup brown sugar
½ cup molasses
¼ cup orange juice
1 teaspoon butter
Place all ingredients in a medium sized saucepan over medium heat. Stir to combine well. Stir occasionally until boiling. Boil around 30 seconds. Remove from heat , whisk in butter and let cool. Drizzle on ice cream, coconut sticky rice, pudding or other desserts. This pairs very well with vanilla flavors. Store covered in refrigerator.
Eat Well!
~Trish
Cook Plant Meditate 
Reblogged this on The Hālau – ʻAha Hūi Lānakila.
I think I will try this with corn syrup instead of molasses. I followed the recipe loosely, added more ginger as well as triple sec and orange extract but still, the predominant flavor was the molasses.