Bo Friberg

Red Currant Glaze

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

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

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound (455 g) red currant jelly
  • 4 ounces (115

Method

  1. Place the jelly and sugar in a saucepan. Stirring constantly, bring to a boil over low heat. Keep stirring until all lumps have dissolved.
  2. Lower the heat and simmer for a few minutes or until the mixture has a glossy shine. Strain, then use immediately. Store leftover glaze in a covered container. Reheat to a liquid consistency to use again.