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Ginger Crabapple Sauce Recipe

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This recipe for Ginger Crabapple Sauce is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 cups crabapple pulp
2 1/2 cups sugar
3-4 ground slices ginger root
Directions:
Directions:
Crabapple Pulp:
Use the leftover pulp from making crabapple jelly or juice. Measure crabapple pulp, skins, cores and seeds into a large blender. Add 1/3 cup water for every 2 cups of pulp, skins, cores and seeds. Use a grain mill to separate pulp from the seeds, skins, and cores. Blend in blender until water is mixed with crabapple pulp. Place mixture into a large preserving pot and boil for 3 to 5 minutes, stirring often to prevent burning. If you are not planning to make applesauce immediately, you can refrigerate the pulp in a jar for 2 to 3 days or freeze it for several months. Otherwise, pulp should be used immediately.

Directions:
Combine pulp, 3-4 ground slices ginger root and sugar in large stainless steel saucepan. Bring to a boil, stirring frequently.
Fill sterilized pint or quart jars, seal and boil in a boiling water bath, 15 minutes for pint jars, 10 minutes for quart jars. Refrigerate or freeze. Serve cold.

 

 

 

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