Recipe Info
| Cook Time |
3 minutes |
| Yields |
2.5 cups |
| Ingredients |
|
| Fresh for |
Instructions
Yield: 2 1/2 cups or enough to top 1 (9-inch) cheesecake
- Combine the apricot jam and water in a small saucepan over medium heat. Cook for 2 to 3 minutes, until the jam begins to loosen. Remove from the heat.
- Using a mesh strainer to filter out any larger pieces of the apricot, transfer the mixture into a small bowl.
- Place the blueberries in a large mixing bowl and pour the warmed apricot glaze over them. Mix well and set aside, covered, until ready to use.
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