Julee Rosso, Sheila Lukins

Red Currant Glaze

Preparation info
  • About

    ¼ cup

    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 3 tablespoons red currant jelly
  • 1 tablespoon kirsch

Method

Whisk the jelly and kirsch together in a small saucepan over medium heat until smooth. Use the glaze while warm.