Best Berry Glaze Recipes

FAN FAVORITE TRIPLE BERRY CHEESECAKE CUPCAKES WITH SOUR CREAM GLAZE, MIXED BERRY COMPOTE, FRESH WHIPPED CREAM, GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.
• For the graham cracker crust: Put the melted butter and graham crackers in a food processer. Blend until the graham crackers are crushed. Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down. For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth. Add the sour cream and vanilla paste and mix until smooth. Add the egg, beating until just combined; do not over mix. Fill the cupcake liners three-quarters full. Bake for 15 minutes. Cool slightly until the cupcakes become concave.
• For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste. Place a heaping tablespoon of glaze in the center of each cupcake. Return to the oven for 10 minutes. Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.
• To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle. Fill the empty space in the middle with Mixed Berry Compote.
• Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form. Put into a pastry bag fitted with a star tip.
• In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. Remove from the heat and chill until cold.

BROWN SUGAR-CHIPOTLE SALMON WITH HONEY-BERRY GLAZE

Steps:

• Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.
• Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.
• Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.

LEMON BUNDT CAKE WITH BERRY RHUBARB GLAZE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
• Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
• Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.

BERRY GLAZE

Steps:

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

MANGO BERRY SALAD WITH GINGER GLAZE

Steps:

• In a small bowl, whisk together water, preserves and ginger; mash any large pieces of apricot with a fork. Pour mixture into a small saucepan and bring to a boil. Cook, whisking occasionally, until mixture is syrupy, about 6 to 7 minutes. Remove from heat and cool to room temperature. Combine mango and blueberries in a large bowl; drizzle with syrup and toss well. Garnish with raspberries and serve. Yields about 1 cup per serving.

GINGERBREAD TREES WITH JUNIPER BERRY GLAZE

Steps:

• Whisk first 6 ingredients in medium bowl. Beat butter and sugar in large bowl until fluffy. Beat in molasses. Beat in dry ingredients. Gather dough; divide into 4 pieces. Shape into disks. Wrap; chill at least 2 hours and up to 2 days.
• Preheat oven to 350°F. Line 2 baking sheets with parchment. Roll out 1 dough disk to 1/8-inch thickness. Using 3 1/2-inch cutter, cut out cookies. Transfer to sheet. Gather scraps; chill.
• Bake cookies until almost firm in center, 12 minutes. Cool on sheets 2 minutes, then cool on racks. Repeat, using all dough. Do ahead Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
• Bring first 2 ingredients to simmer. Cover; chill 5 hours. Strain. Place powdered sugar in bowl. Whisk in half and half by spoonfuls until glaze is spreadable. Frost cookies; decorate. Let stand until glaze sets. Do ahead Store between sheets of waxed paper in airtight container at room temperature up to 3 days.

BERRY GLAZE

Steps:

• STIR TOGETHER ingredients in a medium bowl until smooth. Add more water, 1/2 teaspoon at a time, stirring to achieve desired consistency. Glaze can be stored in an airtight container at room temperature up to 3 days.

BERRY CAKE WITH MARSHMALLOW CREME GLAZE

Steps:

• Heat oven to 350ºF.
• Melt 2 Tbsp. butter; pour into medium bowl. Add egg, sour cream and 1/2 cup milk; whisk until blended. Combine baking mix and brown sugar in large bowl. Add sour cream mixture; stir just until blended. Gently stir in 1 cup raspberries. Pour into greased and floured 9-inch round pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool 15 min. Run knife around edge of pan to loosen cake. Remove cake from pan to wire rack; cool completely.
• Transfer cake to serving plate. Beat marshmallow creme, remaining butter and remaining milk in large bowl with mixer until blended. Gradually add powdered sugar, mixing well after each addition; spread onto top of cake, allowing excess to drip down side. Top with blueberries and remaining raspberries just before serving.

NO-BAKE CHEESECAKE WITH BERRY GLAZE

Steps:

• Cook 1 cup strawberries and 2 Tbsp. water in small saucepan on medium heat 3 to 5 min. or until strawberries are softened, stirring constantly. Remove from heat.
• Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Bring 1/4 cup of the remaining water to boil. Add to unflavored gelatine; stir until completely dissolved. Beat cream cheese and sugar in large bowl with mixer until blended. Add cooked strawberries and unflavored gelatine; mix well. Gently stir in whipped cream; pour over crust. Top with raspberries and remaining strawberries. Refrigerate 2 hours.
• Use remaining water and ice to prepare raspberry gelatin as directed on package, using the Speed-Set Method; slowly pour over cheesecake. Refrigerate 2 hours or until firm.