Raspberry Glaze

Measure out the desired amount of seedless raspberry preserves and place them into a small saucepan. A typical batch uses 1/2 to 1 cup of preserves.

Heat the preserves over medium-low heat, stirring frequently with a silicone spatula or wooden spoon. Continue heating until the preserves have fully melted and become liquid.

If a smoother consistency is desired, pour the melted preserves through a fine-mesh strainer into a clean bowl, pressing gently with the back of a spoon to remove any remaining fruit solids.

Return the strained glaze to the saucepan and continue to simmer over low heat, stirring occasionally, until the mixture has reduced slightly and achieved a glossy, syrup-like consistency.

Remove the saucepan from the heat and allow the glaze to cool for a few minutes until it is warm but not scorching. This helps the glaze thicken to an ideal spreadable or brushable texture.

Using a pastry brush, apply the warm raspberry glaze evenly over the surface of your pastry, cake, or tart. Work quickly before the glaze begins to set.

Allow the glazed item to rest at room temperature or refrigerate briefly until the glaze sets into a firm, shiny coating before serving.