Bo Friberg

Orange Glaze

Preparation info
  • Yield: approximately

    1 cup

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 cup (240 ml) orange preserves or marmalade
  • 3 ounces (

Method

  1. Place the preserves or marmalade, sugar, and water in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly.
  2. Reduce the heat to low and continue to cook, stirring from time to time, until the mixture has reduced sufficiently to hold a thread ¼ inch (6 mm) long when pulled between your thumb and index finger or the backs of 2 spoons.</