Homemade Raspberry Glaze Recipe | Feature Dish (2024)

FAQs

What is raspberry glaze made of? ›

🥣 How to make raspberry glaze

First, for the homemade raspberry sauce, combine the raspberries, cornstarch, and lemon juice in a small saucepan. Cook over low to medium heat, until the raspberry juice starts to release. Stir occasionally, smashing the berries against the side to break them up.

If the sauce is well-chilled you can add a bit of cornstarch and heat gently until it thickens. If it isn't chilled, mix the cornstarch with a bit of cold water, add it to the sauce and heat it until it thickens. Add Corn flour mixed with cold water in to the sauce to thicken in.

1. To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

Keep them front and center in your refrigerator (between 32° and 34°F) where they'll be visible and easy to reach. This way, you'll use them before they have a chance to go bad. Do not store raspberries in the back of the refrigerator or in the crisper.

But overall, it's best to wait to wash your berries until right before you plan to eat them so they aren't retaining moisture and going bad faster. In most cases, a simple rinse or bath of cold water will do the trick. Wash them with a homemade fruit and vegetable wash.

To make a slurry, start with 1 to 2 ratio of cornstarch to water. For example, prepare 1 tablespoon of cornstarch and 2 tablespoons of water. Then whisk together really well. When you add more water, it just takes more time to thicken the sauce or soup.

Raspberry: Pairs well with other berries, almond, apricot, chocolate, cinnamon, citrus, ginger, hazelnut, mint, nectarine, peach, plum, rhubarb, thyme, and vanilla. You will find many raspberry co*cktails with brandy, Champagne, orange liqueurs, rum (especially the dark type), tequila, and sweeter red wines.

Is it OK to eat a lot of raspberries? ›

Can You Eat Too Many Raspberries? For most individuals, it's safe to consume raspberries daily.

Freeze any raspberries you haven't used up after three days to extend their shelf life. Raspberries can be stored in the freezer for up to 12-18 months, which means you can keep them on hand all year long! Frozen raspberries are perfect for making a delicious smoothie, topping cereal or granola, baking pies and more.

The US Food and Drug Administration, the US Department of Agriculture and other scientists agree: use a cold water soak with baking soda to effectively help remove dirt, chemical residue, and other unwanted materials from your fresh vegetables and fruits.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

Ceramic glazes consist of three main components: glass formers, fluxes, and refractories. If you can remember those, and familiarize yourself with the characteristics of the common ceramic raw materials, you are in good shape to start developing your own successful glazes.

Glazes consist of silica, fluxes and aluminum oxide. Silica is the structural material for the glaze and if you heat it high enough it can turn to glass. Its melting temperature is too high for ceramic kilns, so silica is combined with fluxes, substances that prevent oxidation, to lower the melting point.

Glaze: there are more than 3 basic components in glaze, these are: silica, alumina, flux, colourants and modifiers. The common ingredients in glaze colours are, “ copper oxide", “copper carbonate", “cobalt oxide" and “ iron oxide.”

A glaze is made up of three parts. A flux/melter that lowers the melting point, a refractory/stabilizer that bonds the glaze to the clay, and a glass former like silica. This creates the base and then a stain is added to give the glaze its color. It's a bit like mixing paint and a bit more like a chemistry experiment.