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Crab Apple Recipes
Posted by Shelley
Crab Apple Recipes April 29, 2005 04:00PM |
Re: Crab Apple Recipes April 30, 2005 02:35AM |
They make beautiful jelly:-
Chop up crab apples, barely cover with water and simmer gently until soft and pulpy. Drain overnight through a jelly bag (I use a clean old net curtain!) without squeezing. Then measure a cup of sugar to each cup of juice. Bring to boil, stirring until sugar is dissolved, then boil steadily until it jells when tested. Bottle and seal as usual. It is a lovely rosy pink in colour and delicious flavour.
Chop up crab apples, barely cover with water and simmer gently until soft and pulpy. Drain overnight through a jelly bag (I use a clean old net curtain!) without squeezing. Then measure a cup of sugar to each cup of juice. Bring to boil, stirring until sugar is dissolved, then boil steadily until it jells when tested. Bottle and seal as usual. It is a lovely rosy pink in colour and delicious flavour.
Re: Crab Apple Recipes April 30, 2005 08:26AM |
I had a glut of them last year, but I'd be lucky if there's more than a dozen this year. While I'm not a big jam/jelly eater I hate to see the produce in my garden go to waste, so gave lots away to friends who are into preserving, and made far more jars of jelly than I could consume in a year. Every time I opened the cupboard where they're stored I wonder at their colour then wondered when I'd ever use them up.
I might be a bit slow, but fairly recently I read that the jelly is good for adding to gravies and sauces to accompany white meat such as chicken and pork, and they're correct. A good spoonful elevates an average sauce to a thing of wonder.
Lynne2
I might be a bit slow, but fairly recently I read that the jelly is good for adding to gravies and sauces to accompany white meat such as chicken and pork, and they're correct. A good spoonful elevates an average sauce to a thing of wonder.
Lynne2
Re: Crab Apple Recipes April 30, 2005 08:39AM |
Re: Crab Apple Recipes April 30, 2005 09:39AM |
I've been waffling on about the miracles of crab apple jelly and its uses in meat dishes and sauces for yonks...sniff...at least on this website.sniff.
Do put some of the crabapple liquid aside if jelly making and into that wee (a few cups for me) bit, steep some blistering chillies overnight and then continue as for making jelly..
Do put some of the crabapple liquid aside if jelly making and into that wee (a few cups for me) bit, steep some blistering chillies overnight and then continue as for making jelly..
Re: Crab Apple Recipes April 30, 2005 10:43PM |
Re: Crab Apple Recipes May 01, 2005 04:33AM |
Re: Crab Apple Recipes May 01, 2005 04:35AM |
Re: Crab Apple Recipes May 01, 2005 07:33AM |
Hello Shelley,
I too love Crab Apple Jelly! Have also come across a recipe for "Spiced Crab Apples" from a Tui Flower cookbook which sounds nice - but I haven't made it. The crab-apples are cooked and bottled with their stalks retained. Should imagine it to be a pretty looking brew! Send an e-mail if you'd like the recipe.
Regards,
Dawn.
I too love Crab Apple Jelly! Have also come across a recipe for "Spiced Crab Apples" from a Tui Flower cookbook which sounds nice - but I haven't made it. The crab-apples are cooked and bottled with their stalks retained. Should imagine it to be a pretty looking brew! Send an e-mail if you'd like the recipe.
Regards,
Dawn.
Re: Crab Apple Recipes May 01, 2005 10:50PM |
Re: Crab Apple Recipes May 02, 2005 08:08AM |
Re: Crab Apple Recipes May 03, 2005 07:55AM |
8lb Apples
5lb sugar
salt to taste
6 lg onions
3 litres vinegar ( I used malt)
1oz allspice
1/4 tsp cayene pepper
Put allspice and cyene in muslin and tie
Chop apples(skins and cores) and onions. Boil together 3 hours, stirring frequently. Strain thru collander or mueli. Bottle.
Best tasting 'steak sauce' I've ever had!!!!
Re: Crab Apple Recipes May 04, 2005 02:35PM |
Re: Crab Apple Recipes May 05, 2005 07:27AM |
I used the local crab apples in a very very old recipe given me lately by a lady down the road( I believe the recipe is pre-WW11 vintage)- for her strudel, and it was magnificent - the apple and the strudel.
It freezes beautifully as well.
Here is the recipe for anyone who wants to try it:- (measurements are all approx)
STRUDEL PASTRY (makes enough for quite a few)
2 cups plain flour
one quarter cup sugar
1 egg
about 3 or 4 tablespoons oil
enough warm water to make medium soft dough.
Mix - till soft
Work it - then leave for about 1 hour
Roll out - thinly (into a vaguish rectangle). Thinly spread with melted butter
Half fill the pastry with COOKED apples with skin (only core the apples).
(I used the local crab apples)
Over the top of the apples put
Cinnamon
sugar
handful sultanas all of this is to your own tastes
handful breadcrumbs
Bring short sides of pastry to meet in the middle, then bring long sides over the top. (The melted butter holds it all together.)
Roast for about 1 hour 300 - 350* .
To test if done:- TAP the pastry. If it sounds hollow, it is ready.Leave in the pan for a while.
(This recipe courtesy of Maria, Tailem Bend South Australia)
It freezes beautifully as well.
Here is the recipe for anyone who wants to try it:- (measurements are all approx)
STRUDEL PASTRY (makes enough for quite a few)
2 cups plain flour
one quarter cup sugar
1 egg
about 3 or 4 tablespoons oil
enough warm water to make medium soft dough.
Mix - till soft
Work it - then leave for about 1 hour
Roll out - thinly (into a vaguish rectangle). Thinly spread with melted butter
Half fill the pastry with COOKED apples with skin (only core the apples).
(I used the local crab apples)
Over the top of the apples put
Cinnamon
sugar
handful sultanas all of this is to your own tastes
handful breadcrumbs
Bring short sides of pastry to meet in the middle, then bring long sides over the top. (The melted butter holds it all together.)
Roast for about 1 hour 300 - 350* .
To test if done:- TAP the pastry. If it sounds hollow, it is ready.Leave in the pan for a while.
(This recipe courtesy of Maria, Tailem Bend South Australia)
Re: Crab Apple Recipes May 26, 2005 07:56AM |
In his excellent treatise ' The Pedant in the Kitchen', Julian Barnes mentions a recipe (courtesy of Susan Campbell's 'English Cookery New and Old') for Autumn pudding using elderberries, blackberries and crab apples. It is described as a 'far superior version of summer pudding'. Sounds good. I'm going to try it this week-end. I'll let you know how it goes.
Re: Crab Apple Recipes May 26, 2005 08:19AM |
Presumably along with autumn pudding, the strudel below, and these two included recipes one could roast the crab apples along with a joint of pork - as an alternative to apples sauce? Should be delicious... and novel!
By Karyn Saemann
Special to The Capital Times
July 26, 2004
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Karyn Saemann
Here are two family recipes that feature Whitney crab apples.
CANNED CRAB APPLES
2 cups water
1 cup sugar
6-8 whole Whitney crab apples, washed and stems retained
2 sticks of cinnamon
Cook sugar and water together until sugar is dissolved. Add apples. Simmer about 15 minutes.
Ladle apples and syrup into a glass quart jar, add cinnamon.
Seal the jar according to manufacturer's directions. Best if allowed to sit 1-2 weeks before eating.
CRAB APPLE PIE
Make usual pie crust for two crust pie. Wash Whitney crab apples well and core but do not peel. Cut in quarters.
1 teaspoon vanilla
1 1/2 tablespoons lemon juice
1/2 cup water
1 1/2 tablespoons butter
1 cup sugar
1 tablespoon flour
1/4 teaspoon salt
Combine sugar, flour and salt and toss together with apples. Pour into a pastry-lined, 9-inch pie pan. Sprinkle with vanilla, lemon juice and water. Dot with butter. Add top, flute edges and cut steam vents. Bake at 400 degrees for 50 minutes or until filling is tender and crust is browned.
By Karyn Saemann
Special to The Capital Times
July 26, 2004
Email this story to a friend
Printer-friendly format
Tell us what you think
Write a letter to the editor.
Karyn Saemann
Here are two family recipes that feature Whitney crab apples.
CANNED CRAB APPLES
2 cups water
1 cup sugar
6-8 whole Whitney crab apples, washed and stems retained
2 sticks of cinnamon
Cook sugar and water together until sugar is dissolved. Add apples. Simmer about 15 minutes.
Ladle apples and syrup into a glass quart jar, add cinnamon.
Seal the jar according to manufacturer's directions. Best if allowed to sit 1-2 weeks before eating.
CRAB APPLE PIE
Make usual pie crust for two crust pie. Wash Whitney crab apples well and core but do not peel. Cut in quarters.
1 teaspoon vanilla
1 1/2 tablespoons lemon juice
1/2 cup water
1 1/2 tablespoons butter
1 cup sugar
1 tablespoon flour
1/4 teaspoon salt
Combine sugar, flour and salt and toss together with apples. Pour into a pastry-lined, 9-inch pie pan. Sprinkle with vanilla, lemon juice and water. Dot with butter. Add top, flute edges and cut steam vents. Bake at 400 degrees for 50 minutes or until filling is tender and crust is browned.
Clay Jones
Re: Crab Apple Recipes June 12, 2005 09:35PM |
Clay Jones
Re: Crab Apple Recipes June 12, 2005 09:36PM |
Re: Crab Apple Recipes June 12, 2005 10:29PM |
Hi
Could someone please clarify what crab apples are? My friend has a tree of very small apples in their backyard but as they only recently purchased the house they don't know what they are. I have love to be able to tell if they are crab apples and whether I could use them to make some of these great sounding recipes.
Alternatively, can you use other apples in place of crab apples in these recipes?
Thanks, Kimberley
Could someone please clarify what crab apples are? My friend has a tree of very small apples in their backyard but as they only recently purchased the house they don't know what they are. I have love to be able to tell if they are crab apples and whether I could use them to make some of these great sounding recipes.
Alternatively, can you use other apples in place of crab apples in these recipes?
Thanks, Kimberley
Janet
Re: Crab Apple Recipes June 13, 2005 06:13AM |
Re: Crab Apple Recipes June 13, 2005 07:47AM |
Hello Kimberley,
Crab apple fruit grow to only 2 or 3 cm's so are very very tiny, but very pretty and dainty. They are extremely sour to eat raw, but make lovely Crab apple jelly etc.
Here is a link so that you can see some different types with their descriptions which might give you some help
[64.233.187.104]
I'm not sure whether this link will work or not! If you do get to see it, scroll down the page to the Crab Apple section.
Regards,
Dawn.
Crab apple fruit grow to only 2 or 3 cm's so are very very tiny, but very pretty and dainty. They are extremely sour to eat raw, but make lovely Crab apple jelly etc.
Here is a link so that you can see some different types with their descriptions which might give you some help
[64.233.187.104]
I'm not sure whether this link will work or not! If you do get to see it, scroll down the page to the Crab Apple section.
Regards,
Dawn.
Re: Crab Apple Recipes June 13, 2005 08:08AM |
Hello Clay,
I nearly missed your message! Yes I can copy off the recipe for you and send it off to you in Pennsylvania and will do this within the next day or so.
I haven't personally made the recipe.
Lynley did you end up making it, and if so how did it turn out? I'd love to know!
Regards,
Dawn.
I nearly missed your message! Yes I can copy off the recipe for you and send it off to you in Pennsylvania and will do this within the next day or so.
I haven't personally made the recipe.
Lynley did you end up making it, and if so how did it turn out? I'd love to know!
Regards,
Dawn.
Re: Crab Apple Recipes July 11, 2005 02:19AM |
Sue in New Zealand
Re: Crab Apple Recipes July 11, 2005 10:43PM |
my mother has a "crab apple" tree in her back yard, although these apples are very tart, they look like just regular green apples but small. Are these indeed crab apples? i always thought crab apples were red, and after looking at the posted link to crab apples proved my self. but can crab apples be green as well? because i would love to make spiced apples with these little green guys aswell.
Thanks
Rose
Thanks
Rose
Re: Crab Apple Recipes July 11, 2005 11:22PM |
Re: Crab Apple Recipes July 11, 2005 11:25PM |
Re: Crab Apple Recipes July 12, 2005 09:24PM |
Re: Crab Apple Recipes July 13, 2005 12:52AM |
Hello Lisa,
Maybe it would be useful for you to take a few leaves and some fruit from your crab apple tree to your local Plant Nursery and someone may be able to identify the variety as some varieties do stay green. My thought is that they would be beginning to colour by now if they are going to, but I'm no expert!!! A Nursery person should certainly be able to tell you whether the fruit is ripe or not.
Regards,
Dawn.
Maybe it would be useful for you to take a few leaves and some fruit from your crab apple tree to your local Plant Nursery and someone may be able to identify the variety as some varieties do stay green. My thought is that they would be beginning to colour by now if they are going to, but I'm no expert!!! A Nursery person should certainly be able to tell you whether the fruit is ripe or not.
Regards,
Dawn.
Re: Crab Apple Recipes July 13, 2005 04:02PM |
Re: Crab Apple Recipes July 30, 2005 10:35PM |
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