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A sweet, fruity glaze that adds distinction to any pie, tart, or coffee cake.
Yield: Enough for several pastries
Puree berries; strain to remove seeds. Combine with sugar and corn syrup in saucepan; cook, stirring, until sugar is dissolved. While glaze is warm, spoon carefully and evenly over cool pastry. Keeps well in refrigerator.
Check out this month's prize: A Polish Party Pack from Millie's Pierogi
Visit our FUN website for kids at Almanac4Kids.com
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