Glazes

Some of our favorite treats are delicious enough without a thick layer of sugary frosting; in these cases, a simple, lightly sweetened glaze is the perfect topping. A basic one can be made by stirring together confectioners' sugar and milk—or for a more indulgent take, mix confectioners' sugar with heavy cream and melted butter for amazing cinnamon-roll icing. This citrusy glaze, which combines confectioners' sugar with lemon juice, is not too sweet and pairs perfectly with ginger-lemon scones. Whether you're looking for a breakfast treat or a more decadent dessert glaze, Food & Wine's guide has a recipe for every occasion.

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Cumberland Sauce
Hank Shaw's spin on Cumberland Sauce, a classic British sauce that dates back to the 1800s, includes dry sherry, beef stock, and red currant jelly combined with shallots, mustard, cayenne, and lemon zest. The resulting Cumberland Sauce is a sweet, salty, savory, spicy glaze that's perfect for Venison Meatballs and other game meats. If you cannot find red current jelly, any tart red jelly, such as lingonberry or cranberry, will work here.
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