Raspberry Cranberry Glaze
1 cup whole frozen red raspberries
1/2 cup frozen cranberry raspberry juice cocktail concentrate, thawed
2 teaspoons lemon juice
2 teaspoons cornstarch
In a small saucepan, combine 1/4 cup concentrate, lemon juice and raspberries. Heat slowly until steam rises from top and the raspberries are soft. Do not boil. Remove from heat and strain through a fine sieve to remove seeds. Return to saucepan.
Combine remaining 1/4 cup concentrate with cornstarch, and stir until dissolved. Add to raspberry/lemon juice mixture and cook over low heat until slightly thickened. Cool to room temperature.
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