56 rub pie recipes

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.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

Cranberry lime punch with cranberry cocktail, frozen limeade, pineapple juice, ginger ale, and soda water. A fizzy, ruby-red nonalcoholic party punch that comes together in 10 minutes.

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Mock cherry pie made from halved cranberries and raisins simmered with sugar, vanilla, and butter. The Depression-era trick gives you a tart-sweet ruby filling that fools nearly anyone hunting for the real thing.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.

Microwave chocolate cherry upside-down cake bakes in 12 minutes flat. A dairy-free wacky cake batter swirled with cherry pie filling, inverted onto a plate for a glossy ruby topping.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.