Prep 10 mins
Cook 0 mins
Great from sealing cake surfaces before icing, over ice cream, or for pastries.
- Heat the jam in a small saucepan over medium heat until melted.
- Remove from heat and strain the jam through a fine strainer to remove any lumps.
- Add Grand Marnier.
- Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.