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Crab Apple Sauce Recipe

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This recipe for Crab Apple Sauce is from Betty's Best and her Family's Favourites, 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:  
Crabapples - several pounds
Directions:
Directions:
1. Quarter the crabapples. Remove the stems and blossom ends, but leave the skins and the cores.
2. Pour the prepped crab apples into a large pot. Add one cup of water for each pound of crabapples.
3. Bring the pot to a boil. Then, reduce it to a simmer.
4. Cook 20-25 minutes, or until crabapples are soft.
5. Place the cooked crabapples in a large funnel-shaped strainer and mash them down, resulting in an output of smooth sauce with all the debris left in the strainer. This was hard and tedious work, so we took turns!
6. Some crabapples can be pretty tart, so you may want to add sugar, but we never did as they were naturally sweet.
7. Place the sauce in individual freezer bags or containers and freeze it.
Personal Notes:
Personal Notes:
“Making crab apple sauce became a tradition in the Fall when Grandma and Grandad lived at Parklane Place in Strathmore. Their crabapple tree produced abundantly, so under Grandad’s supervision, we spent half a day making crab apple sauce in their kitchen, assembly-line style. Over the next year, everyone in the family reaped the benefits of delicious sweet pink crabapple sauce with no added sugar.” – Bev

 

 

 

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