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Berry Glaze


Use this to make our Glazed Profiteroles.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, January 2007


  • 1 1/2 cups sifted confectioners' sugar
  • 2 tablespoons strained boysenberry or lingonberry preserves
  • Pinch of salt


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

Cook's Notes

Glaze can be stored in an airtight container at room temperature up to 3 days; stir before using.

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