We picked five gallons of crabapples the other night. Now I’m busy turning them into tasty things. Like this crabapple sauce. Isn’t the color gorgeous? And the house smelled so good when I was making it. If you have a crabapple tree that you’ve been eyeing, you have to make this recipe at least once. It’s a lot of work – I’m not going to lie – but the end result is pretty spectacular.
Ready to give it a go? Here’s the recipe.
Crabapple Sauce Recipe
6 lbs. crabapples
What You Do:
Weigh out six pounds of crabapples and wash them.
Quarter them; then, remove the stems and blossom ends. Leave the skins. They’re full of vitamins and will give you that gorgeous color. This step takes a while, and may even earn you a blister or two. (just keepin’ it real). My husband and I worked together, but it still took a while.
If you leave the cores, you can use the juice left in the pot after cooking your crabapples to make crabapple jelly. So, you’ll get two products out of one batch of apples, and you’ll have less prep work to do. A win-win. Just know that if you decide to go this route, you’ll need a food mill to remove all the seeds later on. If you don’t own a food mill, go ahead and remove the cores from your crabapples now.
Once your crabapples are prepped, dump them into a large pot, and add one cup of water for each pound of crabapples. Bring the pot to a boil. Then, turn it down to a simmer.
Cook for 20-25 minutes, or until the crabapples are soft.
Then, drain the water (be sure to save it if you’re making crabapple jelly), and run your crabapples through a food mill to turn them into sauce. If you don’t have a food mill, you can accomplish the same thing with an immersion blender or a food processor (provided you removed the cores earlier).
This if the food mill that I used. It’s a Foley:
Sample your crabapplesauce, and add sugar to taste. Crabapples are more tart than regular apples, so you’ll probably want a little sugar, even if you’re used to eating your applesauce unsweetened.
Enjoy your sauce warm; refrigerate it; freeze it; or jar it up, and process it in a waterbath canner – 15 minutes for pints; 20 minutes for quarts.
4 pints, plus enough to sample
Want to make a bigger or smaller batch? As long as it fits in your pot, you’re good to go.Print
- 6 lbs. crabapples
- sugar (optional)
Quarter the crabapples. Remove the stems and blossom ends, but leave the skins. If you have a food mill, you can leave the cores, too. If you don’t, go ahead and core the crabapples.
Note: If you leave the cores, you can use the juice left in the pot after cooking your crabapples, to make crabapple jelly.
Pour the prepped crabapples into a large pot. Add one cup of water for each pound of crabapples.
Bring the pot to a boil. Then, reduce it to a simmer.
Cook 20-25 minutes, or until crabapples are soft.
Drain the pot (retain the juice, if you plan to make crabapple jelly). Then, run the crabapples through a food mill to turn them into sauce. You can also use an immersion blender or food processor.
Taste your crabapple sauce, and add sugar to taste. Crabapples are pretty tart, so you’ll probably want to add sugar, even if you’re used to eating unsweetened applesauce.
Refrigerate your crabapple sauce, if you plan to use it soon. Otherwise freeze it, or process it in a water-bath canner — 15 minutes for pints; 20 minutes for quarts.
See myfrugalhome.com for a crabapple jelly recipe.
Use some of your crabapple sauce to make crabapple butter. It’s easy to do in the crockpot.