Apricot Glaze

• 1 1/4 cups apricot preserves
• 2 tablespoons golden rum or water

1. Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often.
2. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes.
3. Strain through a wire sieve into a small bowl, pressing hard on the solids.
4. Use warm.
5. Substitute red currant preserves for the apricot preserves.

apricot preserves, golden rum

Taken from www.epicurious.com/recipes/food/views/apricot-glaze-231044 (may not work)