Jam Glaze

Makes: Enough for any cake

Time: 15 minutes

This is the easiest glaze recipe of them all, fantastic not just for its fruit flavor but also for the extra punch of color and sheen that it adds to fruit desserts. Simply thin jam with water and tune the flavor with spices, liqueur, or extracts as you like.

• 1 cup Fruit Jam or preserves

Put the jam and 1 cup water in a small saucepan over medium heat. Bring to a low bubble and cook to a syrupy consistency, 10 to 15 minutes. Set aside to cool; use immediately or store, covered, in the refrigerator for up to 2 weeks.

APRICOT-VANILLA JAM GLAZE A bright, elegant pairing for most baked goods, including White Cake: Use apricot jam and add 1 teaspoon vanilla extract.

RASPBERRY JAM GLAZE Use this technique for whichever berry jam you like—great with Jam Spice Bread or Ricotta Scones: Make the glaze as directed. Strain the seeds from the glaze while it’s still warm if you like.

CHERRY-PORT JAM GLAZE A seriously decadent adult treat—especially on Chocolate Cake: Use cherry jam; in a small saucepan, reduce 1 cup port wine by half, then add ½ cup water and the jam. Proceed as instructed.

Orange-Ginger Jam Glaze Sweet and spicy: Use Orange Marmalade and add 1 teaspoon ginger.

5 Best Uses for Glazes

Glaze is a sleeper sauce—if you’ve never used it with your baked goods, you might not think to add it. But try it once and you’ll get addicted to its versatility:

• Any doughnut or fritter recipe
• Layer cakes with filling between the layers, in lieu of the frosting on top
• Classic Pound Cake or Chocolate–Sour Cream Pound Cake; try adding a cake soak first for a doubly rich result
• Quick breads and scones, for a little extra sweetness at breakfast
• Any refrigerator cookie recipe