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 cup fresh or frozen cranberries
2 tablespoons granulated sugar
1/4 cup water
3 1/2 cups confectioners' sugar
1 1/2 teaspoons light corn syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon table salt
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.