Tuesday, Jun 28, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Red Currant Glaze

2 tablespoons sugar

1 tablespoon red currant jelly

1/2 teaspoon cornstarch

2 tablespoons cold water, divided

Place 1 tablespoon cold water, sugar, and red currant jelly in small pan and bring to a boil over medium heat. Dissolve cornstarch in the other tablespoon cold water, add to the pan, and cook, stirring constantly until thickened, about one minute. Remove from heat. Spoon the glaze over the fruit tart to give it a shine. Serve warm at room temperature or refrigerate and serve.

Yield: Enough to cover 1 tart

Source: Everybody Eats Well in Belgium Cookbook

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…