WEBCombine 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.
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WEBHeat the crabapples for five minutes, then pour them into a bowl, along with the brine and the spice bag, and loosely cover the bowl. Let it sit overnight. Remove the spice bag and divide the crabapples and brine between four, half-pint jars, leaving 1/2 inch headpsace. These pickles will keep for several weeks in the refrigerator or can be
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WEBStir vinegar, water, sugar, and spices together in a large saucepan. Bring to a slow boil. Add prepared crabapples and simmer for 5-10 minutes. 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.
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WEBGather the ingredients. In a large nonreactive pot, mix vinegar and sugar until brown sugar is dissolved. Bring to a boil. Put cloves and cinnamon sticks in a cheesecloth bag, and tie with a string. Add crab apples and spice bag to the pot, and boil until apples are tender. Remove the fruit with a slotted spoon, and pack into hot sterilized
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WEBTake out the cinnamon sticks and then pour the brine liquid with a ladle into the jars on top of the crab apples. Add enough of the brine liquid to completely immerse the fruit. Clean up any liquid on rim before adding on the lid. Refrigerate. When eating do …
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WEBUsing a blancher basket or sieve, immerse 1/3 of the apples at a time in the boiling vinegar/syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon crock and add hot syrup. Cover and let stand overnight. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling.
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WEBPrepare the apples. Toast the spices, then add to the ingredients except the apples and bring to a rolling boil, then turn down the heat to a gentle simmer. Meanwhile, peel the apples leaving the stem intact, making sure to peel the blossom end (calyx) to make it flat so the apples can stand up on a plate.
WEBPlace cinnamon, cardamom pods, whole cloves, and sliced ginger into a soup bag and place into the pot. Tie the bag to the handle of the pot for easy removal. Add orange slices. Add lemon juice and water/apple juice and simmer over low heat, uncovered, until the sugar begins to dissolve.
WEBExperience fall in a bite with our Spiced Crab Apples Recipe. An aromatic blend of cinnamon, nutmeg, and juicy crab apples. Perfect as a sweet treat.
WEBPack the crab apples into sterilized jars. In a saucepan, combine the water, sugar, and candies. Boil until the candies are melted, then pour the mixture over the apples. Place the lids on the jars and screw them tightly. Place the jars on a rack in a pot deep enough to allow the water to come 2 inches above the tops of the jars.
WEBFROZEN SPICED CRAB APPLES "Cinnamon candies give crab apples a delicious flavor." 16 small, ripe unpared crab apples 1 cup sugar 1 cup water 6 whole cloves 1/2 cup red cinnamon candies (red hots) 1/4 teaspoon ground ginger Dash salt 3 strips lemon peel, cut 1 1/2 x 1/4 inches Remove blossom end of apples, but do not remove stems or peel.
WEBBring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes to one hour until the liquid reduces by ⅔ to a half, and the fruit is very soft. After simmering, strain the mixture through a fine sieve, discarding the solids, and retain about 4 cups of cloudy liquid. Return the liquid to the pot.
WEBCombine sugar, water and vinegar in a large stainless steel saucepan. Tie cinnamon, allspice and cloves into a large square of cheesecloth, creating a spice bag; place in saucepan. Bring mixture to a boil; boil 10 minutes. Wash and stem crab apples; drain but do not peel. To avoid bursting fruit, prick each crab apple with a fork.
WEB4. Put the butter into a warmed and sterilised preserving jar (s) and tighten the lid immediately. Water-bath the jars and store for up to a year in the kitchen cupboard. Mixing the apple sauce with the brown sugar. The sugar turns the sauce into a rich dark brown. Crab apple butter ready for bottling up. 518.
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WEB2.Fill a large pot approximately 1/2 full of crab apples. Add four cups of water and boil. You may need to add more water as your apples cook so they don't burn. 3.When the apples are cooked through and mushy, remove from heat and put them in a blender. Blend on medium low for 30 seconds, or until smooth.
WEBTrim the blossom end and discard. Cut each crab apple in half across the center. Add the prepared crab apples and water to a large pot. Bring to a boil over medium heat. Reduce and simmer for 15 minutes. Turn off the heat and use a potato masher to mash the apples. Don’t over-mash, just break the apples up a bit.
WEBThank you, I will read that recipe over. Last night my wife and I searched for recipes on the interwebs and we ended up deciding to try the honey cinnamon recipe on this page. That way we can use some honey from the hives that are kept on our place. Spiced Crabapples and Honey Cinnamon Crabapples