Cinnamon Spiced Crabapples Food

SPICED CRAB APPLES RECIPE - (3.8/5)

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.

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 CRABAPPLES

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 10 to 15 minutes.
• Remove spice bag.
• Pack into clean hot jars to 3/4 inch from rim and add boiling syrup to cover, leaving 1/2 inch head space.
• Do the jar thing.
• Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.

CINNAMON SPICED CRABAPPLES

Steps:

• Place the cinnamon stick, star anise, cloves and peppercorns on a square of cheesecloth and tie securily. In a saucepan, combine sugar, water and vinegar. Bring to a boil over high heat, stirring until the sugar is dissolved. Add the spice bag. Decrease heat to low, cover and simmer for 15 minutes. Meanwhile, wash the crabapples and pat dry. Using kitchen shears, snip the stem ends, ,leaving 1/2 inch. Prick each crabapple in several places. Set aside. Add the crabapples to the pot and simmer, uncovered, for 3 minutes. Using a slotted spoon and wide-mouth funnel, pack the crabapples into the jars leaving 1/2 inch headspace. Seal and process 20 minutes.

PICKLED CRAB APPLES

Steps:

• Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
• Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
• Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
• Store jars in a cool, dark place.

CINNAMON SPICED APPLES

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

PICKLED CRABAPPLES

Steps:

• Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
• Remove from heat and allow to cool.
• When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
• Remove from heat and allow to stand overnight.
• Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
• Put on cap, screwing the band tight.
• Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

QUEBEC'S SPICED CRABAPPLE JELLY

Steps:

• 1. Wash and remove blossom ends and stems from crabapples.
• 2. Combine in a large pan with enough water to cover. Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
• 3. Strain through jelly bag overnight.
• 4. Add strained crabapple juice into a saucepan and add the vinegar .
• 5. Tie in cheesecloth; add cinnamon stick and cloves. Add the spices in cheesecloth to the pot of juice and bring to a boil, uncovered for 3 minutes and remove the spice bag.
• 6. Slowly stir in the sugar. Bring to a boil, uncovered for 25 minutes, or until a spoonful when chilled quickly has the desired consistency. Stir frequently.
• 7. Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.