Cider Glaze


For 1/2 cup
  • 50 g (4 tbs) boiled cider
  • 100 g (1/2 cup) granulated sugar
  • 100 g (1 cup) confectioner's sugar


  1. Combine the cider and granulated sugar in a small saucepan.
  2. Heat, stirring frequently, until the sugar dissolves. The mixture needs to get hot but need not go to a full boil.
  3. Remove from heat and let cool to room temperature.
  4. Sift in confectioner's sugar. Beat ingredients together until a smooth glaze forms.
  5. Add small amounts water if needed to yield a glaze that flows but isn't too thin.
Warm glaze slightly over hot water to increase fluidity. Dip pastries into glaze, or pour over pastry, and allow to dry to a thin shell.

Dish Types: 

Main Ingredients: