On the Menu Today~
Rhubarb Cranberry Apricot Pie Filling
This fruit filling is a nice mixture of sweet and tart.
The next time a recipe calls for a fruit filling, give this a try or
the next time a recipe calls for rhubarb, use this filling recipe.
An added bonus…
This is a freezer recipe..
No jars or canner required.
fresh or frozen chopped rhubarb
fresh or frozen whole cranberries
fresh apricots pitted and chopped
- 2 tablespoons lime juice
- 2 tablespoons clear-gel starch
- In a medium saucepan combine rhubarb, cranberries, apricots, sugar, cranberry juice, lime juice and clear gel starch. Bring to a boil, reduce heat. simmer on medium low for 10 minutes, stirring constantly until mixture is thickened. Remove from heat. Set aside to cool.
- Recipe makes 6 cups of filling. If you don’t plan on using the filling right away, you can freeze it. Pour cooled filling into gallon size, ziplock freezer/storage bags. Name and date bag. Squeeze out air and lay flat in the freezer. Freeze for 6 months or up to one year.