Knotts Berry Farm Cherry Rhubarb Sauce Recipes

Steps:

• In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
• Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and. simmer, uncovered, for 15 minutes.
• Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.
• Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.
• Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for. at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.

Steps:

• In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil. Combine cornstarch and water. Blend thoroughly. Add frozen boysenberries. Pour into unbaked 9-inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam. Bake in a preheated 400 degrees oven for 40 minutes or until top is golden brown. Cool on a rack. This recipe yields 4 servings.

Steps:

• Place the rhubarb in a medium bowl with the strawberries, agave nectar, arrowroot, cinnamon, ginger, and salt. Toss to combine.
• Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour. Dump the dough onto the plastic wrap and shape into a 3-inch-thick disk. Wrap the dough and refrigerate for 20 minutes before using.
• Preheat the oven to 325°F. Line a baking sheet with parchment paper and lightly oil a 9-inch pie pan.
• Cover your work surface with parchment paper and sprinkle it heavily with spelt flour. Dredge the dough in the flour until it is completely covered. Using a rolling pin, roll out the dough to an even 1/4-inch thickness. Brush off the excess flour. With your hands, lift the crust and fit it into the prepared pie pan, allowing the excess dough to hang over the rim.
• Fill the pie shell with the strawberry-rhubarb mixture and spread evenly. Fold the excess dough back over the filling, folding and pleating to create a rustic-looking pie. Brush the dough lightly with oil. Place the pie on the prepared baking sheet and bake on the bottom rack for 20 minutes. Remove the pie from the oven and brush the crust with agave nectar. Return to the oven and bake for an additional 11 minutes. The finished crust will be brown and flaky.
• Let the pie stand for 15 minutes before slicing and serving. If it will not be served immediately, allow the pie to cool completely before covering with plastic wrap and storing at room temperature for up to 3 days.