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. Doughnut Recipes

December 2011

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Credit: © David Malosh

Recipe Summary test

total:
20 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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