Berry Glaze Recipes

BERRY GLAZE

Steps:

• Stir together sugar, preserves, salt, and 2 tablespoons water in a medium bowl until smooth.

BLUEBERRY JAM GLAZE

Steps:

• Melt the butter in a small saucepan. Whisk in the jam, honey, thyme and lemon zest to combine. Serve on your favorite breakfast pastries.

BALSAMIC-AND-BERRY-GLAZED DRUMSTICKS

Steps:

• Preheat oven to 400°F with a rack in upper third. Add chicken to a large bowl and season salt and pepper; toss with 1 tablespoon extra-virgin olive oil to coat and arrange in a single layer on a foil-lined baking sheet.
• Roast chicken, flipping once, until golden and cooked through, 45 to 50 minutes.
• Meanwhile, in a medium saucepan, bring blueberries, balsamic vinegar, honey, and rosemary to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced by just more than half, 10 to 12 minutes.
• Strain blueberry mixture (you should have a scant 1/2 cup glaze); discard solids. Brush chicken all over with glaze and broil until caramelized, about 5 minutes. Serve with remaining glaze, sprinkled with chopped fresh herbs.

BERRY GLAZE

Steps:

• STIR TOGETHER ingredients in a medium bowl until smooth. Add more water, 1/2 teaspoon at a time, stirring to achieve desired consistency. Glaze can be stored in an airtight container at room temperature up to 3 days.

FABULOUS CHEESECAKE WITH BLUEBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Prepare Graham Cracker Crust (**See Recipe below).
• Combine cream cheese and cottage cheese; beat until smooth and creamy.
• Gradually add sugar, beating well.
• Add eggs, and beat until well combined.
• Add cornstarch, flour, lemon juice, and vanilla; blend well.
• Add butter and sour cream, beating until smooth.
• Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
• Turn off oven; all cheesecake to stand in oven 2 hours.
• Remove from oven; cool completely.
• Remove from pan; chill.
• Top with Blueberry Glaze (***recipe follows)
• **To Make Graham Cracker Crust:.
• Combine all ingredients, press into bottom of a 10" springform pan.
• ***To Make Blueberry Glaze:.
• Combine sugar and cornstarch ina small saucepan; blend thoroughly.
• Gradually stir in water.
• Crush 1/2 cup blueberries; add to sugar mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Continue to boil about 2 minutes or until mixture is clear.
• Cool.
• Arrange remaining blueberries over top of chilled cheesecake.
• Pour cooled glaze over berried.
• (Makes 1 1/3 cups).

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

GLAZED FRESH BERRY PIE

Steps:

• First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
• To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
• In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
• Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
• Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.