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
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.
I love the rich color. Next time I’ll give the cooked berries a whirl with the hand blender, just so the skins don’t stay large and get caught in my beater blades and not make it into the glaze.