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This finishing glaze is a great base recipe for topping many different kinds of dishes, such as in entrees, breakfasts, or even desserts. With its sweet edge, this glaze lends a flavor boost and a welcomed sweet accompaniment to savory or sweet dishes alike. This glaze is easily customizable to suit your own tastes, but with blackberry jam and a buttermilk base, this glaze has a creamy, rich, and delightful flavor - all the things a great glaze should be! 

CeLina C. Colvin, Ripley, Tennessee
Recipe by Oxmoor House July 2004

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Recipe Summary

prep:
8 mins
cook:
55 mins
additional:
13 mins
total:
1 hr 16 mins
Yield:
Makes 4 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 7 ingredients in a 6-quart Dutch oven. Place over low heat, and cook, stirring often, 40 minutes. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook 15 more minutes, without stirring, until a candy thermometer registers 234° (soft ball stage). Remove from heat; add vanilla. (Do not stir.) Cool mixture to 110° (about 13 minutes). Stir glaze until mixture is thickened, but still flows easily.

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Source

Southern Living Cook-Off Cookbook

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