A super easy, delicious and freezer friendly pie filling.
Course Dessert, Pie Filling
Keyword Apricot, cranberry, pie, pie filling, Rhubarb
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6cups
Author Lynn / Turnips 2 Tangerines
Ingredients
2cupsfresh or frozen chopped rhubarb
2cupsfresh or frozen whole cranberries
2cupsfresh apricots, pitted and chopped
1cupsugar
1/2cupcranberry juice
2tablespoons lime juice
2tablespoons 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.