Apple And Crabapple Sauce Recipes

CRABAPPLE CHUTNEY

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)

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

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

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.

APPLE AND CRABAPPLE SAUCE

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.