Best 3 Crabapple Juice Recipes
Indulge in the delightful flavors of crabapple juice, a refreshing and flavorful beverage crafted from the unique tartness of crabapples. Discover a collection of easy-to-follow recipes that showcase the versatility of this remarkable fruit. From the classic simplicity of Basic Crabapple Juice to the tantalizing infusion of spices in Spiced Crabapple Juice, each recipe promises a taste sensation. Explore the unique blend of sweetness and tartness in Sparkling Crabapple Juice, perfect for any occasion. For a refreshing twist, try the invigorating Crabapple Lemonade, a delightful fusion of tangy citrus and crabapple flavors. And for those seeking a unique culinary experience, the Crabapple Jelly recipe offers a luscious spread that pairs perfectly with a variety of dishes. Embark on a culinary journey and savor the delightful essence of crabapples, transforming them into extraordinary beverages and delectable treats.
Check out the recipes below so you can choose the best recipe for yourself!
CRABAPPLE JUICE
This is a great replacement for cranberry juice. I use it in punches and to de-sweeten commerical juice. My mom has a great dark red crabapple tree in her yard so I always have an abundant supply.
Provided by lawiebe
Categories Apple
Time P2DT30m
Yield 12 quarts
Number Of Ingredients 4
Steps:
- Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
- Boil the water.
- Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
- Add the creme of tartar to the boiling water and dissolve.
- Pour the water into each container to fill.
- Let stand 24 hours.
- Drain through the jelly bag.
- Discard apples.
- I can the juice but it can be stored in the freezer too.
- To can, sterilize the jars and lids.
- Boil the juice and fill sterilized jars.
- Make sure the lids pop as they cool as evidence of a good seal.
Nutrition Facts : Calories 147.1, Fat 0.6, SaturatedFat 0.1, Sodium 31.8, Carbohydrate 38.4, Protein 0.7
MARY WYNNE'S CRABAPPLE JELLY
This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.
Provided by DDPD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 32
Number Of Ingredients 4
Steps:
- Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
- Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
- Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g
CRAB-APPLE JELLY
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
- Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.
Tips:
- Choose the right crabapples: Use crabapples that are ripe and have a good balance of sweetness and tartness. Some good varieties include Transcendent, Dolgo, and Whitney crabapples.
- Prepare the crabapples: Wash the crabapples thoroughly and remove any stems or blemishes. Cut the crabapples into quarters or eighths, depending on their size.
- Use a juicer: The easiest way to make crabapple juice is to use a juicer. Simply feed the prepared crabapples into the juicer and collect the juice in a container.
- Simmer the juice: To improve the flavor of the juice, you can simmer it for 10-15 minutes. This will help to concentrate the flavor and mellow out the tartness.
- Add sugar or honey: If you find the juice to be too tart, you can add sugar or honey to taste. Start with a small amount and add more to taste.
- Strain the juice: If you want a clear juice, you can strain it through a cheesecloth-lined colander.
- Store the juice: Crabapple juice can be stored in the refrigerator for up to 2 weeks. You can also freeze the juice for up to 6 months.
Conclusion:
Crabapple juice is a delicious and refreshing beverage that can be enjoyed on its own or used in cocktails and other recipes. It is a good source of vitamin C and antioxidants, and it has a number of health benefits, including boosting the immune system, improving heart health, and reducing the risk of cancer. If you are looking for a healthy and flavorful drink, crabapple juice is a great option.
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