Cranberry Rhubarb Sauce

This past winter, Dave and I were watching something on public about taste buds and why many kids won’t eat broccoli. I don’t remember what the show was, but it was a revelation for us as it explained why Dave loves sweet and finds many things I eat and love to be sour or bitter. For example, the lettuce in the garden always goes too bitter for him long before it does for me. Sour, tangy rhubarb is, however, something we both love!


So after a few rounds of rhubarb treats this year I found myself with a pound or so of washed and chopped rhubarb and decided to mix up some sauce. I also had a few bags of frozen cranberries in the freezer. I freeze them every fall for muffins and cranberry bread and still had two left. Here’s what I did.

I put a pound bag of cranberries, the rhubarb and about a cup of water in a heavy pot on the stove. Then I added a teaspoon of cinnamon and a good dash of salt. No sugar yet! There will be less chance of scorching or burning the sauce if you wait until the end.

Cook over medium heat stirring often. The rhubarb will cook up and the berries will pop. The natural pectins in the cranberries will help thicken the sauce. When the sauce seems the right consistency add sugar, brown sugar or honey or a combo to taste. About a cup does it for Dave and I - though I expect he would like more!

Turn the heat to low and cook a little longer after adding the sugar.  This makes up about 3 +/- pints. I froze two and kept one in the fridge for immediate use. I expect it will keep a couple weeks if it lasts that long without being eaten up.

We’ve been eating it with grilled chicken and ham, but I bet it might go well on biscuits or ice cream.


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