Apricot Glaze

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Preparation info

  • About

    1 cup

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Heat one cup sieved apricot jam until it boils. Stir in two to four tablespoons cognac or other liqueur. Use the glaze while it is hot.

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