Blood Orange Glaze
Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.
- Yield: Makes enough for one 7-inch cake
Photography: Jonathan Lovekin
Source: Martha Stewart Living, April/May 1994
- 3/4 teaspoon unflavored gelatin
- 7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges)
- 2 tablespoons sugar
- 1/4 teaspoon cornstarch
In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.