Martha Stewart Living, January 2007
Yield Makes about 3/4 cup
- 1 1/2 cups sifted confectioners' sugar
- 2 tablespoons strained boysenberry or lingonberry preserves
- Pinch of salt
- Stir together sugar, preserves, salt, and 2 tablespoons water in a medium bowl until smooth. Glaze can be stored in an airtight container at room temperature up to 3 days; stir before using.
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