43 rub pie recipes

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Citrus cranberry raspberry preserves: tart cranberries and sweet raspberries cooked with orange juice and zest into a glossy ruby jam with no added pectin. Holiday gift jar perfection.

Transform tart sour oranges and ruby grapefruit into golden, chunky marmalade with this foolproof 3-day method. Each spoonful delivers zingy citrus burst balanced with sweet caramelized notes.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Classic homemade cherry pie with fresh tart cherries, tapioca thickening, and optional kirsch for depth. This all-American dessert features golden flaky crust and ruby-red fruit filling.

Microwave cherry preserves cook fresh pitted cherries with sugar, lemon, pectin, and a whisper of almond extract entirely in the microwave. Glossy, ruby-red preserves in 20 minutes of cook time. Small-batch canning made simple.

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.

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