CRABAPPLE SAUCE RECIPE
Have access to a crabapple tree? Try this recipe for crabapple sauce. It's better than regular applesauce in every way.
Provided by Erin Huffstetler, myfrugalhome.com
Categories Sides
Time 50m
Number Of Ingredients 2
Steps:
- 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.
- Bring the pot to a boil. Then, reduce it to a simmer.
- Cook 20-25 minutes, or until crabapples are soft.
- Drain the pot (retain the juice, if you plan to make crabapple jelly). Then, run the crabapples through a food mill to turn them into sauce. You can also use an immersion blender or food processor.
- Taste your crabapple sauce, and add sugar to taste. Crabapples are pretty tart, so you'll probably want to add sugar, even if you're used to eating unsweetened applesauce.
- Refrigerate your crabapple sauce, if you plan to use it soon. Otherwise freeze it, or process it in a water-bath canner - 15 minutes for pints; 20 minutes for quarts.
CRAB APPLE AND CRANBERRY RELISH
If you bring cranberry relish to the Thanksgiving table this year, you'll be eating a food that long predates the holiday. Members of the Wampanoag Tribe of Gay Head (Aquinnah) have been harvesting sasumuneash (sour berries) on Martha's Vineyard, MA, for thousands of years, using them to flavor and preserve meat, dye textiles and prevent illnesses. Today the berries are still central to Aquinnah Wampanoag culture: Tribe members celebrate Cranberry Day in the fall with traditional foods like chowder, quahogs, venison and, of course, cranberries. Stay true to the berry's native roots this year and try a relish recipe from the National Museum of the American Indian.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Dice 8 ounces unpeeled crab apples or Granny Smith apples and cook in a medium saucepan over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add 1 cup fresh or frozen cranberries and cook until they start releasing their liquid, 8 to 10 minutes. Add 1/2 cup sugar and stir to dissolve. Add 1/4 cup cranberry juice, taste and add more sugar if necessary. Refrigerate, covered, for up to 3 days.
APPLE OR CRABAPPLE JELLY
Make and share this Apple or Crabapple Jelly recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Jellies
Time 1h8m
Yield 30 1/2Pint Jars
Number Of Ingredients 4
Steps:
- Wash 15 pounds of tart apples and quarter without peeling.
- Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.
- Drain through a jelly bag.
- Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy.
- Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes.
- Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal.
- Continue cooking 32 fluid ounces at a time until all the juice has been used.
- Use the pulp for making an apple cheese.
- MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring.
- SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.
Nutrition Facts : Calories 205.8, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 54, Fiber 5.5, Sugar 46.2, Protein 0.6
CRAB-APPLE JELLY
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
- Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.
LIZZY'S CRABAPPLE CRISP
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
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 JELLY
Treat family and friends to homemade crab apple jelly - make up jars and enjoy with meat and game, or in cake fillings
Provided by Clare Knivett
Time 55m
Yield Makes 2 x 320ml jars
Number Of Ingredients 4
Steps:
- Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
- Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
- Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
- Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
- Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you're looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
- Pour into sterilised jars and allow to cool completely. Store in a cool, dark place.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber
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