48 rub pie recipes

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Grapefruit segments in lemon sugar syrup with a splash of gin or orange juice. An elegant, refreshing citrus dessert that can be prepped ahead.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Homemade vanilla raspberry liqueur: fresh raspberries, vodka, vanilla bean, and allspice infused for weeks. Deep ruby-red cordial for sipping or cocktails.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Homemade blueberry liqueur infuses crushed berries in vodka with lemon peel and clove for a deep ruby-purple cordial. A long, slow steep delivers a gift-worthy fruit liqueur.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Homemade raspberry vinegar infused with fresh berries and sugar, aged 30 days for deep ruby color and bright fruit flavor. Perfect for salads, marinades, or finishing.

Peppery arugula, ruby-red sliced beets, and tangy grapefruit segments come together in this quick no-cook salad. Three bold ingredients, zero fuss, all flavor.

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Homemade cranberry liqueur with just three ingredients: fresh cranberries, sugar, and gin. Steep for two weeks and strain for a ruby-red cordial that keeps indefinitely.