Crab Apple Sauce Recipe 365

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APPLE AND CRABAPPLE SAUCE



Apple and Crabapple Sauce image

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

5 pounds red apples - peeled, cored and diced
1 ½ pounds crabapples, cleaned and chopped
1 cup fresh apple cider
2 cups white sugar, or to taste

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

SPICY PICKLED CRABAPPLES



Spicy Pickled Crabapples image

These taste like the canned crabapples that grandma used to make!

Provided by Wendy L

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 50m

Yield 24

Number Of Ingredients 8

6 quarts fresh crabapples, washed and stems removed
1 cup whole cloves
½ cup water
3 pounds brown sugar
1 cup distilled white vinegar
2 tablespoons whole allspice berries
6 cinnamon sticks
1 tablespoon grated lemon zest

Steps:

  • Stick 2 or 3 cloves into each of the crabapples, and set aside.
  • In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
  • Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.

Nutrition Facts : Calories 315 calories, Carbohydrate 80.9 g, Fat 0.6 g, Fiber 2.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 28 mg, Sugar 55.1 g

LIZZY'S CRABAPPLE CRISP



Lizzy's Crabapple Crisp image

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

1 cup sugar
6 cups crabapples
1/4-1/2 cup water
1 1/2 teaspoons cinnamon
1 cup oats (rolled)
1/3 cup flour
1/3 cup brown sugar (packed)
1/3 cup honey
1/2 teaspoon salt
1/3 cup butter (melted)

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.

CRAB APPLE SAUCE RECIPE - (3.6/5)



Crab Apple Sauce Recipe - (3.6/5) image

Provided by á-646

Number Of Ingredients 5

9 Cups Crab Apple Pieces (skin left on, blossom ends and cores removed)
3 Cups Water
2 Cups Sugar
1 -½ teaspoon Cinnamon
1 -½ Tablespoon Lemon Juice

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.

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