Apple And Crabapple Sauce Recipes
CRABAPPLE CHUTNEY
Provided by Susan Edelman
Number Of Ingredients 13
Steps:
- Place all the ingredients in a slow cooker, stir and cook on low for about 6 hours.
- Once cooked, using a potato masher or fork, mash and stir everything until the crabapples are broken apart and everything is incorporated.
- Cool completely and refrigerate for up to three weeks. You may freeze the chutney for up to six months.
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.
HOW TO MAKE CRABAPPLE FRUIT LEATHER
Provided by Joybilee Farm
Time 13h
Number Of Ingredients 2
Steps:
- Clean and core the crabapples
- Put the crabapples in a large stock pot. Add 1 cup of water for every gallon of apples. Cook until the apples are soft, stirring occasionally to prevent scorching.
- Run the cooked apples through a food mill to obtain a sauce consistency.
- Sweeten the apple sauce (to taste) before pouring onto dehydrator trays. I usually use ½ cup of organic sugar per 4 cups of apple sauce.
- Prepare dehydrator trays using tray liners, parchment paper or plastic wrap.
- Pour the crabapple sauce on the dehydrator trays. Use a spatula to get every last bit of goodness out of the bowl, and to spread the apple sauce in an even layer over the trays. Keep the sauce at least 2 inches away from the edges of the dehydrator tray.
- Dry at 51 degrees C for 7 to 10 hours, depending on the thickness of the sauce. When it's completely dry it will be pliable, have no mushy areas, and be evenly firm throughout the thickness of the sheet.
- Once it's fully dry remove the fruit leather from the dehydrator and remove the plastic wrap. While it's still warm, cut it into 2 inch wide pieces using sharp kitchen shears, well lubricated with coconut oil.
SLOW COOKER CRABAPPLE BUTTER RECIPE
Here's a recipe for crabapple butter that can be made in the slow cooker. It tastes even better than regular apple butter.
Provided by Erin Huffstetler, myfrugalhome.com
Categories Fruit Butters
Time 4h2m
Number Of Ingredients 5
Steps:
- Place all the ingredients in a slow cooker. Stir to combine.
- Cook on high, with the lid off (stirring occasionally), for 4 hours, or until you reach your desired consistency. It should be thick, pasty and dark brown, when it's done.
- Refrigerate your crab apple butter for up to 3 weeks. Freeze it, or process it in a water bath canner for 20 minutes, to store it indefinitely.
Nutrition Facts : ServingSize 1 tablespoon, Calories 25 calories, Sugar 6.1 g, Sodium 0.4 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 0.2 g, Protein 0 g, Cholesterol 0 mg
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
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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.
CRABAPPLE RECIPE: SLOW COOKER APPLE BUTTER - …
From champagne-tastes.com
Ratings 23Calories 21 per servingCategory Side Dish
- Quarter and core the apples. (Peel if desired, but it's not necessary.)Alternatively: Skip coring, and use a food mill to remove the seeds before blending the apples (in step 3).
- Cook on high for about 2 hours, until the apples begin to break down. Use an immersion blender and blend the sauce.Alternatively: Ladle the apples into a regular blender or food processor, and then return it to the slow cooker.
- Continue to cook the sauce for another 5-6 hours on high, until the apple mixture is thickened and golden brown. (Total cook time will be 7-8 hours.)
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- Prepare syrup by adding honey to water and heating until the honey is dissolved (this is a nice way to use crystallized honey straight from the jar). Add cinnamon sticks, simmer five minutes. Add apples (with blossom ends removed) to syrup. Simmer five minutes (just to heat through), you don’t want to overcook them, as they will cook more during processing. Apple skins will darken as they cook (think applesauce or baked apples).
- Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Run you chopstick or small non-metallic spatula between the apples and the jar to remove air bubbles (metal may scratch the inside of the jar). Add extra syrup if needed. Wipe rim clean, screw on lid (not too tight – air must escape during processing).
- Place jars on rack in canner. When all apples are packed (you should have 4-5 jars), lower jars into water. Make sure jars are covered by 1-2 inches of water. Bring to boil, process (boil gently) 20 minutes. (See peach post for photos of canning setup and jars in canner.)
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- Homemade Crabapple Pectin. Pectin is a starch that occurs in the walls of fruits and vegetables, giving them their firmness and structure. Easily squishable berries contain very little pectin, while much harder to squash apples are rich in it.
- Crabapple Jelly. You won’t need any additional pectin for this toast topper recipe – just three pounds of crabapples, sugar, and water. Get the recipe here.
- Crabapple Juice. For apple juice of a different variety, this recipe is a great way to use up your crabapples – and it’s delicious too! You’ll need about a gallon tub of crabs, a little cream of tartar, and sugar to taste, to make this simple and easy juice.
- Crabapple Liqueur. To make a headier mixture, fill a jar with chopped crabapples and add sugar and 1 ½ cups of vodka. Store out of sunlight on its side and rotate the jar every day for two weeks.
- Crabapple Wine. For homemade fruit wine aficionados, this recipe is a blend of crabapples, raisins, and lemon juice – ready to be bottled and enjoyed in about two months.
- Crabapple Sauce. Served over pork or turkey, this two ingredient sauce calls for six pounds of crabapples and sweetener. Simply boil the crabs, drain, and mash.
- Crabapple Butter. Take your crabapple sauce to the next level by adding cinnamon, cloves, and nutmeg. Served warm, crabapple butter is great on toast, sandwiches, ice cream, and yogurt.
- Crabapple Fruit Leather. Crabapple fruit leather is made by processing the crabs into puree and spreading them on sheets to be dried in a dehydrator or oven.
- Spicy Pickled Crabapples. A super easy way to preserve the harvest, these crabapples are pickled in cider vinegar and spiced with cloves and cardamom.
- Crabapple Syrup. Crabapple syrup is a sweet treat that can be drizzled over pancakes, waffles, ice cream, and other desserts. Get the recipe here.
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