Berry Glaze Recipes

Steps:

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

Steps:

• Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
• Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.

Steps:

• Whisk first 6 ingredients in medium bowl. Beat butter and sugar in large bowl until fluffy. Beat in molasses. Beat in dry ingredients. Gather dough; divide into 4 pieces. Shape into disks. Wrap; chill at least 2 hours and up to 2 days.
• Preheat oven to 350°F. Line 2 baking sheets with parchment. Roll out 1 dough disk to 1/8-inch thickness. Using 3 1/2-inch cutter, cut out cookies. Transfer to sheet. Gather scraps; chill.
• Bake cookies until almost firm in center, 12 minutes. Cool on sheets 2 minutes, then cool on racks. Repeat, using all dough. Do ahead Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
• Bring first 2 ingredients to simmer. Cover; chill 5 hours. Strain. Place powdered sugar in bowl. Whisk in half and half by spoonfuls until glaze is spreadable. Frost cookies; decorate. Let stand until glaze sets. Do ahead Store between sheets of waxed paper in airtight container at room temperature up to 3 days.

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in COOL WHIP; spread over crust. Top with berries.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Pour over berries. Refrigerate 4 hours or until firm.

Steps:

• Mix together the butter, sugar, brown suger, white pepper,and red wine in a medium sized pan.
• Bring this mixture to a boil for 1 minute.
• Reduce to a simmer.
• Simmer until thickened.
• Let cool slightly
• Mix in the berries and let mixture stand.
• Spoon half of mixture over ham or turkey when it is about 20 minutes until it is done cooking.
• Use the rest of the mix as a glaze per serving.

Steps:

• In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set., Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.

Steps:

• Cook 1 cup strawberries and 2 Tbsp. water in small saucepan on medium heat 3 to 5 min. or until strawberries are softened, stirring constantly. Remove from heat.
• Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Bring 1/4 cup of the remaining water to boil. Add to unflavored gelatine; stir until completely dissolved. Beat cream cheese and sugar in large bowl with mixer until blended. Add cooked strawberries and unflavored gelatine; mix well. Gently stir in whipped cream; pour over crust. Top with raspberries and remaining strawberries. Refrigerate 2 hours.
• Use remaining water and ice to prepare raspberry gelatin as directed on package, using the Speed-Set Method; slowly pour over cheesecake. Refrigerate 2 hours or until firm.

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.

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

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.