Crabapple Two Ways Slow Cooker Chutney Icy Liqueur Recipes

CRABAPPLE CHUTNEY

Crabapple Chutney image

Provided by Susan Edelman

Number Of Ingredients 13

Ingredients

2 quarts of fresh crabapples, stem and blossom removed (skins on)
2 cups fresh cranberries, rinsed
1 teaspoon orange zest
1 orange, juiced
1 cup raisins
1 onion, diced
2 garlic cloves, peeled and minced
1 cup brown sugar
1 cup granulated sugar
1 cup water
1 cup apple cider vinegar
1 tablespoon fresh sage, snipped
One teaspoon cinnamon

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.

CRABAPPLE LIQUEUR

Crabapple Liqueur image

Make and share this Crabapple Liqueur recipe from Food.com.

Provided by Molly53

Categories Beverages

Time 15m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 3

Ingredients

4 quarts crabapples, washed, cored and quartered
4 cups sugar
3 cups vodka

Steps:

Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
Add the 4 cups of sugar and three cups of vodka.
Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.
After 16 days, filter out the fruit bits and bottle.

Nutrition Facts : Calories 373.4, Fat 0.3, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 71.9, Sugar 50, Protein 0.4

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