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Red Currant or Apricot Glaze




Source of Recipe


Grande Diplome






Recipe Introduction


Use apricot jam glaze for use with all yellow and green fruit. This glaze keeps well. Use red currant jelly glaze for all red and purple fruit.





List of Ingredients



• Apricot jam
  
• Red currant jelly
  






Instructions



1. For apricot Jam Glaze: In saucepan bring slowly to a boil 12 oz of th ejam with the juice of 1/2 lemon and 2 tbs water. Stir until smooth, simmer 5 minutes more an dpour into a jar for storage. To use, melt and continue boiniling until thick, then brush generously over the fruit. If using a smooth jam or jelly with no pieces of fruit, don't add water.
   
2. For red currant jelly: Beat jelly with a fork until it softens, then rub through a strainer into a small saucepan. Heat gently without stirring until quite clear (boiling spoils the color and flavor). When brushing over the fruit, always use a very soft brush and work from the cente rout, drawing the brush, well laden with glaze, towards the edge.