nvfoodnetwork.ca: Recipes

Crab Apple Juice - May 2009

~ one heaping 4 litre ice cream pail of crab apples cut into halves
~ 5 teaspoons of cream of tartar
~ cinnamon bark and cloves

Place the crab apples in a large ceramic/glass bowl and pour 20 cups of boiling
 water over them. Sprinkle with the cream of tartar and leave for 24 hours.
Next day strain the mixture through cheesecloth into a large pot and
add 1.5 cups of sugar [or to taste].  Boil for 5 minutes, then pour into
 hot jars with some cinnamon bark and cloves.  Freeze for future use.
Makes about 5 litres.

Local Substitutions: Don’t forget crab apples are wonderful baked, in pies, muffins, or dried and in fruit leather. Yummy!