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Tart Cranberry Glaze
© David Malosh

Tart Cranberry Glaze

  • SERVINGS: Makes 1 1/2 cups

Seattle's Top Pot makes this beautiful red doughnut glaze from tart whole cranberries that are cooked until jammy, then blended with sugar and vanilla.

  1. 1 cup fresh or frozen cranberries
  2. 2 tablespoons granulated sugar
  3. 1/4 cup water
  4. 3 1/2 cups confectioners' sugar
  5. 1 1/2 teaspoons light corn syrup
  6. 1/2 teaspoon pure vanilla extract
  7. 1/4 teaspoon table salt
  1. In a small saucepan, combine the cranberries, granulated sugar and water and simmer, crushing the berries, until jammy, 8 minutes. Let cool slightly. Transfer to a bowl and add the confectioners' sugar, corn syrup, vanilla and salt. Using a handheld electric mixer, beat at medium speed until smooth. Use the glaze right away, or cover with plastic wrap and refrigerate for up to 1 week.