Basic Fruit Glaze (for fruit tarts and other desserts)
from Cooking A to Z

Use a light-colored jam or preserve such as apricot for fair fruits and or pastries, and a red or dark-colored glaze such as red currant or raspberry on red or dark fruits.

1/2 cup fruit preserves or jelly
2 Tbsp. water or lemon juice

In a small, heavy-bottomed saucepan, heat preserves and the water over medium heat until preserves are melted; remove from heat and force through a sieve to strain out any pieces of fruit or seeds.

Return to heat and cook until mixture reaches a thin coating consistency. Remove from heat and brush on pastry as directed in recipe.

Makes 1/2 cup