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Step 4Make glaze
Place in a small (1-3qt) pot:
1/4 c raspberries (more if you like)
1 c water
1/4 c sugar (increase to 1/2c if the berries are tart)
2 Tablespoons cornstarch
pinch salt
Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add:
1 Tablespoon lemon juice
pinch of allspice (or your favorite spice)
Stir until glaze becomes thick, and remove from heat.
1/4 c raspberries (more if you like)
1 c water
1/4 c sugar (increase to 1/2c if the berries are tart)
2 Tablespoons cornstarch
pinch salt
Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add:
1 Tablespoon lemon juice
pinch of allspice (or your favorite spice)
Stir until glaze becomes thick, and remove from heat.
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