Mixed Berry Glaze

Mixed Berry Glaze

Glossy, jammy glaze made from simmered strawberries, blueberries, and raspberries.

Total 30 min Makes 16 oz Calories 62/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This glaze cooks mixed berries down with sugar and lemon juice, then thickens with a cornstarch slurry until glossy and pourable. Spoon it over cheesecake, pound cake, pancakes, or ice cream for a bright, fruity finish. It comes together in about 20 minutes and keeps well in the refrigerator for topping desserts throughout the week.

Ingredients

  • 1 cup strawberries, hulled and halved
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 cup granulated sugar
  • 1/3 cup water
  • 1 tablespoons lemon juice
  • 1 tablespoons cornstarch
  • 2 tablespoons water, cold, for slurry
  • 1/8 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the strawberries, blueberries, raspberries, sugar, 1/3 cup water, lemon juice, and salt.

  2. Bring the berry mixture to a boil over medium heat, stirring occasionally, then reduce heat and simmer until the berries break down and release their juices.

  3. Mash the softened berries with the back of a spoon or a fork to release more juice, leaving some texture if desired.

  4. In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth to form a slurry.

  5. Stir the cornstarch slurry into the simmering berry mixture and cook, stirring constantly, until the glaze thickens and turns glossy.

  6. Remove the glaze from heat and let it cool for 10 minutes; it will continue to thicken as it cools.

  7. Pour the glaze into a jar or airtight container and refrigerate until ready to use, up to 1 week.

Rate this recipe

★ 4.4 (1)

Mixed Berry Glaze

This glaze cooks mixed berries down with sugar and lemon juice, then thickens with a cornstarch slurry until glossy and pourable. Spoon it over cheesecake, pound cake, pancakes, or ice cream for a bright, fruity finish. It comes together in about 20 minutes and keeps well in the refrigerator for topping desserts throughout the week.

30 min 16 oz 62 cal

Ingredients

  • 1 cup strawberries, hulled and halved
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 cup granulated sugar
  • 1/3 cup water
  • 1 tablespoons lemon juice
  • 1 tablespoons cornstarch
  • 2 tablespoons water, cold, for slurry
  • 1/8 teaspoon salt

Method

  1. 1

    In a 6-quart saucepan, combine the strawberries, blueberries, raspberries, sugar, 1/3 cup water, lemon juice, and salt.

  2. 2

    Bring the berry mixture to a boil over medium heat, stirring occasionally, then reduce heat and simmer until the berries break down and release their juices.

  3. 3

    Mash the softened berries with the back of a spoon or a fork to release more juice, leaving some texture if desired.

  4. 4

    In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth to form a slurry.

  5. 5

    Stir the cornstarch slurry into the simmering berry mixture and cook, stirring constantly, until the glaze thickens and turns glossy.

  6. 6

    Remove the glaze from heat and let it cool for 10 minutes; it will continue to thicken as it cools.

  7. 7

    Pour the glaze into a jar or airtight container and refrigerate until ready to use, up to 1 week.