Crab Apple Sauce Recipe 365 Food

CRABAPPLE SAUCE RECIPE

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 JELLY

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.

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.