Black-raspberry Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Icing | 1 | Servings | ||
INGREDIENTS
| 1 | pt | Frozen black raspberries |
| thawed | ||
| 1 | T | Sugar |
| 1 | T | Cornstarch |
| 1 | T | Grand Marnier or orange |
| Juice |
INSTRUCTIONS
Drain thawed berries and reserve juice. Measure juice, adding water if necessary, to yield ~ cup. Thoroughly combine sugar and cornstarch with liqueur or orange juice; blend in raspberry juice until smooth. Bring to a boil over medium heat, stirring constantly; boil 2 minutes. Combine 1/2 cup hot glaze with drained berries and spread over cheesecake; slowly pour remaining glaze back and forth over fruit, forming a shiny glaze. Yield: Enough to glaze 1 cheesecake (great on frozen commercial cheesecake). Recipe by: Jane Stokes of Stokes Fruit Farm. Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 61.4mg
Carbohydrates: 24g
Fiber: <1g
Sugar: 14.1g
Protein: <1g