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Berry Frosting

Berry Frosting
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Yield: Enough for several pastries

A sweet, fruity glaze that adds distinction to any pie, tart, or coffee cake.

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  • 3 cups raspberries
  • 1 cup sugar
  • 1 cup light corn syrup


Puree berries; strain to remove seeds. Combine with sugar and corn syrup in saucepan; cook, stirring, until sugar is dissolved. While glaze is warm, spoon carefully and evenly over cool pastry. Keeps well in refrigerator.
Updated Tuesday, June 4th, 2002

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