Make-Your-Own Danish Dessert - never run out again!

I’ve used this recipe countless times during berry season because Danish Dessert is so hard to find on store shelves this time of year. It is so easy (and economical) I always ask myself why I keep trying to buy the real deal? I’ve also found that this glaze does not set up so rock solid as the boxed Danish Dessert.

To commemorate Independence Day - be sure to see how this fruit glaze can be used to make Patriotic Pie. With a shot of whipping cream, you have a delicious dessert of red, white, and blue!

If you’re not familiar with Danish Dessert - I don’t know what to say, other than I’m sorry for your loss. I can’t remember my life without it. I understand in certain parts of the USA it is nigh to impossible to find - but in Utah it is very easy to locate (EXCEPT during berry season, of course!) Another Utah eccentricity that we who live here just accept as part of life...

If you are familiar with this tasty red pudding/glaze/topping/etc... - you might enjoy reminiscing about it at the Junket website here:

If not, let me introduce you to the most delicious and versatile glaze around... This version is not so un-naturally red or intense in flavor as the boxed brand - it compliments fruit instead of overtaking it. It doesn’t set up as rigid as the purchased version - which is (almost always) a good thing!

For this recipe, photos, tips, and links - go to:
www.changeabletable.com ("full house" tab)