This week’s crabapple experiment: crabapple sauce. It came out pretty good. It takes a bit more cooking time and water than regular applesauce, but otherwise the process is the same. Also, you’ll probably want to add more sugar to the sour crabapples than you would to regular applesauce.
The final product has a beautiful deep red color and a lovely sweet-tart taste.
Just like regular applesauce, it freezes well. I now have five half pints in the freezer for future enjoyment.
It tastes good with potato pancakes.
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