- Rating:
- Servings:
- 2 quarts
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 4 lbs. Crab Apples whole
- 6 cups Cider vinegar
- 8 cups Brown Sugar tightly packed
- 4 teaspoons Cinnamon red candies
- 4 whole Cloves
- 1 stick Canela (Cinnamon Sticks) 2 pieces
Directions
Wash apples, leaving stems on. Put all remaining ingredients in a large kettle and bring to boil, stirring until sugar is dissolved. Add the apples and boil until tender but still firm and full-skinned. Fill sterilized canning jars with the hot apples and pour syrup over them. Seal at once.
Serve with
Goose, Turkey or Pheasant.
Note:
To prevent bacterial growth during storage, consult your favorite canning resource for proper canning and sealing procedures.
Crab apples may be substituted with seckel pears, which should first be pared, then sprinkled with lemon juice to prevent discoloration.
Reviews
-
- Crab Apples Spiced
- lisafishman
- Oct 17, 2010
- For safety, I'd recommend processing in a boiling water bath for 15 minutes. Simply sealing the jars is not safe.
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