Recipe

A A A

• 1 cup cranberry juice concentrate, thawed
• 2 1/2 tbsp cornstarch
• 1/4 cup honey
• 2 tbsp water
• 1 tbsp red wine vinegar
• 2 1/2 tbsp dijon mustard
• 1 cup apple, chopped
• 4 cups rhubarb, chopped

• 1 Combine the rhubarb, cranberry juice, and apple in saucepan and bring to a boil over medium heat, stirring frequently.
• 2 Reduce the heat and simmer until the rhubarb is soft.
• 3 Strain the mixture into a bowl, reserving both the liquid and the fiber.
• 4 Combine the water and cornstarch in the empty saucepan and add back the rhubarb liquid.
• 5 Simmer on low until thickened.
• 6 Add the rest of the ingredients.
• 7 Cook for a few more minutes and remove from heat.
• 8 Store in refrigerator.
• 9 I'm guessing on yield and prep time.