Spiced Crab Apples Recipes
OLD FASHIONED SPICED CRAB APPLES
Steps:
- Wash the apples well, and leave the stems intact.
- Gently prick the apples all over with a fork or the tip of a small sharp knife. This is so that they don't burst as they cook.
- Combine the vinegar, water, and sugar in a pot.
- Roll over the cardamom pods with a rolling pin or the side of a wine bottle to gently crack them open. Don't lose any of the black seeds. Add the cardamom (seeds and pods) and cloves to the pan and bring to a boil
- Turn down the heat and add the apples to the pot. Simmer for about 5 to 10 minutes, depending on the size of your apples. Use your judgement, you don't want the apples to get soft and mushy.
- Carefully remove the apples from the hot liquid and pack them into your jar or jars.
- Strain the pickling liquid and then pour into the jars, completely immersing the fruit. Let cool and then cap and refrigerate.
- The apples can be canned, as well, for longer storage.
- Makes 1 quart
SPICED CRAB APPLES
Steps:
- 1. Run a large needle through each apple to prevent them from bursting. 2. Tie spices in cheesecloth bag. Combine remaining ingredients and spice bag in a saucepan; bring to a boil. Cook 5 minutes. 3. Add apple, 1/2 at a time; simmer until almost tender. Remove from syrup and place in a large container. 4. Remove spice bag from syrup. Bring sugar to boiling point: pour over apples. 5. Cover and let stand overnight. 6. Place apples in sterilized jars. Reheat syrup; pour into jars. Seal. 7. Process in hot water bath for 10 minutes.
SPICY PICKLED CRABAPPLES
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
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
SPICED CRAB APPLES RECIPE - (3.8/5)
Provided by DWatkins23
Number Of Ingredients 9
Steps:
- Combine sugar, water and vinegar in a large stainless or enamel saucpan. Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan. Bring to a boil and boil for 10 minutes. Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 5-10 minutes. Remove from heat and let sit overnight. Pack into clean hot jars to 3/4 inch from rim and add syrup to cover, leaving 1/2 inch head space. Seal according to directions Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.
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- Wash crab apples; drain well. Remove any blossoms. Pierce blossom end of each crab apple with a large sterilized needle to prevent skin from bursting. Set crab apples aside.
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