In a small stainless steel saucepan melt 350 g/12 ozs red currant jelly with 1 tablesp. water. Stir gently, but do not whisk or it will become cloudy. Cook it for just 1–2 minutes longer or the jelly will darken. Store any left-over glaze in an airtight jar and reheat gently to melt it before use. The quantities given above make a generous 300 ml/½ pint of glaze.