Cranberry Glaze

Glaze is not just for doughnuts. This delightfully sweet coating has it all: a short ingredient list, a simple, foolproof method and a unique ability to give anything it touches a look that's as beautiful as it is delicious.

Made in a variety of colors and used to create different decorative effects, glaze is a perfect way to dress up your favorite holiday cookie recipe. It can add some homemade flair to your favorite storebought treats.

2 cups fresh or frozen

cranberries

2 tablespoons granulated

sugar

2 1⁄ cups powdered sugar

2

1 tablespoon whole milk,

plus more as needed 1 pinch fine sea salt

Instructions: In a medium pot over medium heat, stir together the cranberries and granulated sugar. Cook until the fruit is soft and begins to burst, 6 to 8 minutes. (If using frozen cranberries, cook another 3 to 4 minutes.)

Using a large fork or a potato masher, coarsely mash the fruit. Strain the mixture through a fine-mesh sieve placed over a medium bowl, pressing to release as much of the juice as possible (discard the solids). You should end up with about 1⁄ cup puree.

3

Add the powdered sugar to the cranberry mixture and whisk to combine. Add the milk to adjust the final consistency, and whisk in the salt. You want the mixture to be thick enough to hold a line when you drizzle it, but thin enough that it's easy to dip into. To adjust the texture, whisk in additional milk 1 teaspoon at a time until the desired consistency is achieved.

Makes about 2 cups, or 32 servings

Make ahead: After making, transfer glaze to an airtight container and cover with plastic wrap until ready to use. Make sure the wrap touches the surface of the glaze. Glaze can be made and stored in an airtight container at room temperature for up to 1 day.

TomMcCorkle / For theWashington Post The glaze adds something special to these store-bought pirouette-style cookies.