Go Back
–+ servings
rhubarb cranberry
Print

Rhubarb Cranberry Apricot Pie Filling

A super easy, delicious and freezer friendly pie filling.
Course Dessert, Pie Filling
Keyword Apricot, cranberry, pie, pie filling, Rhubarb
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 cups
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 cups fresh or frozen chopped rhubarb
  • 2 cups fresh or frozen whole cranberries
  • 2 cups fresh apricots, pitted and chopped
  • 1 cup sugar
  • 1/2 cup cranberry juice
  • 2 tablespoons  lime juice
  • 2 tablespoons  clear-gel starch

Instructions

  • 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. Use in any recipe that calls for a fruit filling.
  • 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 bag. Name and date bag. Squeeze out air and lay flat in the freezer. Freeze for 6 months or up to one year.