Luscious, thick, bright, jewel-like, ruby-red in color and bursting with fresh and all-natural red berry flavor, our Homemade Red Berry Dessert Glaze is just the dessert sauce, glaze or filling you need to make fresh homemade berry pies and tarts. Plus, after prep, it cooks in just 1 minute!
For the Fresh Red Raspberry Purée—Makes about ¾ cup
- 1½ cups (8 oz or 227 g) fresh red raspberries
For the Red Berry Dessert Glaze
- ¾ cup (180 ml) fresh red raspberry purée
- 1 cup (240 ml) fresh or 100% pomegranate juice, not from concentrate
- 2 teaspoons (10 ml) calcium water, prepared per directions from Pomona’s Universal Pectin®
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- ½ cup (100 g) granulated cane sugar
- 3 tablespoons (225 g) tapioca flour, also known as tapioca starch
- 2 teaspoons (5.6 g) Pomona’s Universal Pectin®, from 1.1 oz (31 g) package
Prepare the Fresh Red Raspberry Purée: Sort, rinse and dry red raspberries before measuring and using in recipe. Using a food processor, purée the berries. Press berry purée through a fine mesh sieve using a rubber spatula or spoon into medium saucepan; discard the seeds. Place into medium saucepan; set aside.
Prepare the Red Berry Dessert Glaze: To the medium saucepan containing the fresh red raspberry purée, add the pomegranate juice, calcium water (prepared as directed from pamphlet included with package of Pomona’s Universal Pectin®), and lemon juice. Stir until well combined and set aside.
In a small to medium bowl, whisk together the sugar, tapioca flour and pectin until well combined. Add dry mixture to juices in saucepan and whisk well to combine. Place saucepan onto cooktop and cook over medium-high heat and bring to a boil whisking constantly until thickened into a glaze, about 1 minute.
Using a heatproof silicone spatula, scrape and pour hot glaze into 2-cup (500 ml) heatproof glass liquid measuring cup with pour spout. Set aside to cool on wire rack, with a small square of wax paper placed on top to allow steam to escape through the open area from the pour spout, before using in recipes.
Yield: Makes about 2 cups (480 ml) dessert glaze; enough to fill and glaze 9-inch (23 cm) Fresh Strawberry Pie or 9-inch (23 cm) Fresh Red Raspberry Tart.
While cooking, whisk briskly and use a silicone (heatproof) spatula to transfer to liquid glass measuring cup to cool to room temperature.
If glaze thickens or sets too much upon standing before use, simply place in microwave to thin it at 30-second intervals, stirring inbetween.
If not using immediately, keep tightly covered in refrigerator for up to two (2) days. Warm it to thin it out and allow to cool to room temperature before using in recipes.
How To Use Homemade Red Berry Dessert Glaze to Make Fresh Strawberry Pie: When ready to prepare the filling, hull 2 pounds (908 g) fresh strawberries slicing larger berries in half. (Slice extra-large strawberries in quarters, if desired.) Place sliced strawberries in a large bowl; pour 1 cup (240 ml) cooled (to room temperature) Homemade Red Berry Dessert Glaze over sliced strawberries and toss gently with rubber spatula to coat evenly. Using rubber spatula, scrape and pour fresh strawberry filling into prepared 9-inch (23 cm) pie crust and arrange berries attractively so they are cut-side down. Drizzle remaining 1 cup (240 ml) glaze evenly over the top of strawberry filling. Refrigerate pie until set and ready to serve, at least 2 hours and up to 4 hours. Slice and serve pie with fresh whipped cream.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we recommend organic berries and granulated cane sugar. We also highly recommend Lakewood® Organic Pure Pomegranate Juice that is cold-pressed and not from concentrate (or Pom Wonderful® 100% Pomegranate Juice), Arrowhead Mills™ Organic Tapioca Flour and Pomona’s Universal Pectin®.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.