- 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.