Blood Orange Glaze

Name: Blood Orange Glaze
Yield: Makes enough for one 7-inch cake
Ingredients: 3/4 teaspoon unflavored gelatin; 7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges); 2 tablespoons sugar; 1/4 teaspoon cornstarch

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Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.

Martha Stewart Living, April/May 1994

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Credit: Jonathan Lovekin

Recipe Summary

Yield:

Makes enough for one 7-inch cake

Ingredients

3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges)
2 tablespoons sugar
1/4 teaspoon cornstarch

Directions

Step 1
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.

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Blood Orange Glaze

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Recipe Summary

Ingredients

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Blood Orange Glaze

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Blood Orange Glaze