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Red Currant Glaze
Preparation info
2 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
1 pound 455 g 4 ounces 115
Method
- Place the jelly and sugar in a saucepan. Stirring constantly, bring to a boil over low heat. Keep stirring until all lumps have dissolved.
- Lower the heat and simmer for a few minutes or until the mixture has a glossy shine. Strain; use immediately. Store leftover glaze in a covered container. Reheat until liquid to use again.
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