CRAB APPLE SAUCE RECIPE - (3.6/5)
Provided by á-646
Number Of Ingredients 5
Steps:
- Bring crab apples and water to a boil. Cook until apples soften then coarsely mash with a potato masher. Add sugar, cinnamon, and lemon juice. Cook another 10 minutes on medium-high heat. Use an immersion blender to puree into a sauce. Continue cooking until desired consistency reached (if not thick enough for your tastes, add another cup or two of diced crab apple). Ladle hot sauce into hot jars leaving 1/2″ headspace. Remove any air bubbles, wipe lids of jars. Center hot lids onto jars. Apply screwbands until fingertip tight. Place jars in a water bath canner ensuring that the water level is at least two inches above jar tops. Process jars for 20 minutes (Calgary altitude). Remove jars and set aside to cool. Makes 9 half pint jars. **Canning instructions here are not fully detailed. If not an experienced canner, refer to general canning safety rules regarding processing times, etc.
APPLE AND CRABAPPLE SAUCE
Crabapples add interest to this very tart sauce for filling cream puffs, pastries, and crepes.
Provided by kathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 3h30m
Yield 16
Number Of Ingredients 4
Steps:
- In a large pot, combine the red apples, crab apples, and apple cider. Simmer over low heat until apples are completely soft, about 3 hours. Stir in sugar to taste.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 55.2 g, Fat 0.4 g, Fiber 3.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 41.5 g
APPLE OR CRABAPPLE JELLY
Make and share this Apple or Crabapple Jelly recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Jellies
Time 1h8m
Yield 30 1/2Pint Jars
Number Of Ingredients 4
Steps:
- Wash 15 pounds of tart apples and quarter without peeling.
- Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.
- Drain through a jelly bag.
- Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy.
- Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes.
- Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal.
- Continue cooking 32 fluid ounces at a time until all the juice has been used.
- Use the pulp for making an apple cheese.
- MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring.
- SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.
Nutrition Facts : Calories 205.8, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 54, Fiber 5.5, Sugar 46.2, Protein 0.6
MARY WYNNE'S CRABAPPLE JELLY
This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.
Provided by DDPD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 32
Number Of Ingredients 4
Steps:
- Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
- Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
- Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g
LIZZY'S CRABAPPLE CRISP
This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!
Provided by oilpatchjo
Categories Dessert
Time 1h34m
Yield 1 crisp, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Slice the crab apples with skin on.
- Add sugar and cinnamon to crab apples set aside.
- Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
- Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
- Bake at 375 for 15 minutes then 350 for 40 minutes.
- If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.
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CRABAPPLE SAUCE RECIPE - MY FRUGAL HOME
From myfrugalhome.com
Cuisine AmericanCategory SidesServings 4Total Time 50 mins
- Quarter the crabapples. Remove the stems and blossom ends, but leave the skins. If you have a food mill, you can leave the cores, too. If you don’t, go ahead and core the crabapples.
- If you leave the cores, you can use the juice left in the pot after cooking your crabapples, to make crabapple jelly.
- Pour the prepped crabapples into a large pot. Add one cup of water for each pound of crabapples.
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