Berry Jam Glaze or Sauce
Instructions:
- There is no glaze easier than this one; it’s just jam thinned
with water and makes virtually anything look terrific.
Since it’s pretty sticky, use a pastry brush or drizzle it.
- 1 cup berry jam or preserves
- 1 tablespoon freshly squeezed lemon juice (optional)
- Put the jam in a small pot, add 1 cup water, and turn the heat to medium. Bring to a low bubble and cook to a syrupy consistency, about 10 minutes.
- Set aside to cool and mix in the lemon juice if you like; use immediately or store, covered, in the refrigerator for up to 2 weeks.
- Apricot Jam Glaze.
- Add a pinch of cardamom and this glaze becomes exotic: Substitute apricot jam for the berry and add 1 teaspoon ground cardamom if you like.
- Ginger-Marmalade Glaze.
- I love this with pound cake: Substitute orange marmalade for the berry jam and add 2 teaspoons finely minced ginger or 2 tablespoons chopped crystallized ginger.