Ruby Sauce Recipes

RUBY BREAKFAST SAUCE

Steps:

• In a microwave-safe bowl, combine pie filling, cranberry sauce, syrup, orange juice and butter. , Microwave on high for 2 minutes; stir. Microwave 1-2 minutes longer or until butter is melted and mixture is heated through; stir. Serve over pancakes or French toast.

RUBY'S BARBECUE SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.

RUBY'S BBQ SAUCE

Steps:

• Add all ingredients (except liquid smoke) to stove pot and bring to a boil.
• Cover and simmer for 20 minute.
• add liquid smoke.

RUBY CRANBERRY SAUCE

Steps:

• Stir sugar, wine, water, orange zest, and salt together in a large pot. Bring to a boil. Add cranberries and simmer until popped, 15 to 20 minutes. Remove from heat and cool; drain extra liquid. Transfer to the refrigerator.

RUBY PORT SAUCE

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.

RUBY SAUCE

Steps:

• Combine all ingredients except onions and rhubarb in a large saucepan over medium heat. Bring to a simmer; stir in onions and rhubarb. Cook for 45 minutes to one hour, until thickened and rhubarb is tender. Tip: A backyard campout is a fun summertime get-together for kids... staple a bag of mini marshmallows or trail mix to invitations! Fun activities like a scavenger hunt, shadow puppets, a nighttime flashlight walk and stargazing will be sure to keep the fun going all evening long.

NEELYS' PRIME RIB WITH RUBY PORT SAUCE

Steps:

• Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
• Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
• Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
• Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
• Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
• Serve with the ruby port sauce (recipe follows).
• RUBY PORT SAUCE
• Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
• Note
• Get the rib rubbed with the spices the day before, and set aside in the fridge.

RUBY BREAKFAST SAUCE

Steps:

• In a microwave-safe bowl, combine pie filling, cranberry sauce, syrup, orange juice and butter.
• Microwave on high for 3 minutes; stir.
• Microwave 2-3 minutes longer or until butter is melted and mixture is heated through; stir.
• Serve over pancakes, french toast or waffles.