There's a wild crab apple tree near me. Pity to let them go to waste. What can I cook with sour apples? ?!
I believe that even with loadsa sugar they're still almost inedible!. Does anyone know otherwise!?Www@FoodAQ@Com
Answers:
apples
sugar to taste
lime juce to taste
PINEAPPLE AND SALT to taste and serve over roast pork lamb or beefWww@FoodAQ@Com
sugar to taste
lime juce to taste
PINEAPPLE AND SALT to taste and serve over roast pork lamb or beefWww@FoodAQ@Com
Some crab apples are actually sweet enough to eat fresh from the tree!. If not they make great pickles!.
Pickled Crab Apples
Ingredients
8 quarts crabapples (may vary)
1 quart vinegar
1 cup water
1 quart sugar
1 tablespoon cinnamon
1 tablespoon clove
1 teaspoon mace
1 teaspoon allspice
Directions
1 Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag!. This should be enough syrup for about 5 pints!.
2 Remove from heat and allow to cool!.
3 When cool, add apples and heat slowly, being careful NOT to burst the fruit!. (If I remember right bring to just a good "steam")!.
4 Remove from heat and allow to stand overnight!.
5 Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup!.
6 Put on cap, screwing the band tight!.
7 Process in water bath at simmering temperature (180 degrees F) for 20 minutes!.
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Pickled Crab Apples
Ingredients
8 quarts crabapples (may vary)
1 quart vinegar
1 cup water
1 quart sugar
1 tablespoon cinnamon
1 tablespoon clove
1 teaspoon mace
1 teaspoon allspice
Directions
1 Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag!. This should be enough syrup for about 5 pints!.
2 Remove from heat and allow to cool!.
3 When cool, add apples and heat slowly, being careful NOT to burst the fruit!. (If I remember right bring to just a good "steam")!.
4 Remove from heat and allow to stand overnight!.
5 Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup!.
6 Put on cap, screwing the band tight!.
7 Process in water bath at simmering temperature (180 degrees F) for 20 minutes!.
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Hot crab apple and chilli jelly recipe
Ingredients:
600g of crab apples washed and chopped
35g of medium red chilli peppers, washed and chopped with seeds in
1 litre of water
White granulated sugar 500g to each 500ml of juice
Method:
Put the chopped crab apples and chillies in a large heavy bottomed saucepan!.
Add 1 litre of water (they should just be floating)!. Bring tp the boil and simmer until the crab apples soften and become pulpy (lid on)!. This took about 45 minutes!.
Strain through a muslin square or jelly bag overnight!.
Add the juice to a large heavy bottomed pan and add the sugar!. Bring slowly to the boil, stirring to dissolve the sugar!. When the juice and sugar has come to the boil remove from the heat and skim well!. Return to the heat and bring to a rolling boil until setting point is reached!. This took 15 minutes!.
Skim and pour into warm sterilised jars!. Oded Schwartz adds a chilli (stalk removed and split once lengthwise) as the jelly is setting!. I really wanted to set chillies in the jelly but be warned this is a nightmare!. The jelly needs to be setting firmly otherwise the chillies gently float to the surface again, and again and again!.
crab apple pie
Ingredients:
5 large green or tart apples, peeled cored and sliced (I like bramleys but I do make this with about 15 crab apples when I can)
250ml honey
a few drops of red food colouring
10 saffron threads
1 tsp white pepper
1/2 tsp salt
1 tsp ground anise seeds
1/2 tsp ground liquorice
200g unseasonoed breadcrumbs
1 pre-baked 22cm pie shell
Method:
Boil the apples until soft then drain!. Pass through a food processor (or use a potato masher) along with 200ml of the honey to make a smooth purée!. Place this purée in a large bowl then taste for sweetness and blend-in additional honey if required!. Add the food colouring, saffron, salt and pepper along with the ground anise seeds and liquorice and blend in with a large spoon!.
Add sufficient breadcrumbs to thicken the mixture to the consistency of a heavy cake batter!. Place the apple mixture in the pre-baked pie shell and place in an oven pre-heated to 160°C and bake for about 25 minutes, or until the filling is bubbling!. Remove from the oven, allow to cool and set then serve!.
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Ingredients:
600g of crab apples washed and chopped
35g of medium red chilli peppers, washed and chopped with seeds in
1 litre of water
White granulated sugar 500g to each 500ml of juice
Method:
Put the chopped crab apples and chillies in a large heavy bottomed saucepan!.
Add 1 litre of water (they should just be floating)!. Bring tp the boil and simmer until the crab apples soften and become pulpy (lid on)!. This took about 45 minutes!.
Strain through a muslin square or jelly bag overnight!.
Add the juice to a large heavy bottomed pan and add the sugar!. Bring slowly to the boil, stirring to dissolve the sugar!. When the juice and sugar has come to the boil remove from the heat and skim well!. Return to the heat and bring to a rolling boil until setting point is reached!. This took 15 minutes!.
Skim and pour into warm sterilised jars!. Oded Schwartz adds a chilli (stalk removed and split once lengthwise) as the jelly is setting!. I really wanted to set chillies in the jelly but be warned this is a nightmare!. The jelly needs to be setting firmly otherwise the chillies gently float to the surface again, and again and again!.
crab apple pie
Ingredients:
5 large green or tart apples, peeled cored and sliced (I like bramleys but I do make this with about 15 crab apples when I can)
250ml honey
a few drops of red food colouring
10 saffron threads
1 tsp white pepper
1/2 tsp salt
1 tsp ground anise seeds
1/2 tsp ground liquorice
200g unseasonoed breadcrumbs
1 pre-baked 22cm pie shell
Method:
Boil the apples until soft then drain!. Pass through a food processor (or use a potato masher) along with 200ml of the honey to make a smooth purée!. Place this purée in a large bowl then taste for sweetness and blend-in additional honey if required!. Add the food colouring, saffron, salt and pepper along with the ground anise seeds and liquorice and blend in with a large spoon!.
Add sufficient breadcrumbs to thicken the mixture to the consistency of a heavy cake batter!. Place the apple mixture in the pre-baked pie shell and place in an oven pre-heated to 160°C and bake for about 25 minutes, or until the filling is bubbling!. Remove from the oven, allow to cool and set then serve!.
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You can cook them and strain off the juice which is high in pectin, and you can add this to fruit like blackberries or cherries to make jam!. You can make crabapple jelly, which goes well with roast pork!. Or you may be able to use them in a recipe for chutney, especially if you have any green tomatoes which will not ripen at the end of the season!.
Or you could try cooking the peeled and cored pieces with honey!.Www@FoodAQ@Com
Or you could try cooking the peeled and cored pieces with honey!.Www@FoodAQ@Com
1, you can make crab apple jelly to go with roast pork or 2, my favourite, blackberry and apple jelly (strained jam mix)!. This brings back memories of when I used to walk along the side of the river Hamble (UK) and pick the apples from a tree on the bank!. The kids loved doing that!.Www@FoodAQ@Com
Crab Apple jam,wine,pies,salad,etc etc,i have dined sumptuously on all of these,my granny used to make stuff they have never heard of now!.Www@FoodAQ@Com
Make a FANTASTIC crab apple jelly!. Boil up with soft brown sugar and add POWDERED SMOKED PAPRIKA ( Pimenton) - Keeps for ages and is FANTASTIC with roast pork or any pork dish!. Its a Spanish deal - You`ll be glad you did!!! Www@FoodAQ@Com
I love this __
http://www!.foodtv!.ca/recipes/recipedetai!.!.!.
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
http://www!.foodtv!.ca/recipes/recipedetai!.!.!.
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
go to
http://www!.bigoven!.com/private/Sour+Appl!.!.!.Www@FoodAQ@Com
http://www!.bigoven!.com/private/Sour+Appl!.!.!.Www@FoodAQ@Com
i do know you can make crab apple jelly but how you make it that i cannot help with look in some cookery books it should tell youWww@FoodAQ@Com
I do;
http://www!.waitrose!.com/recipe/Crab_Appl!.!.!.Www@FoodAQ@Com
http://www!.waitrose!.com/recipe/Crab_Appl!.!.!.Www@FoodAQ@Com
Try making scrumpy instead and then get so wasted you won't notice that your apple pie tastes second hand!. :-DWww@FoodAQ@Com
Crab apple jelly is nice so is jam!.Www@FoodAQ@Com
You dont want sour apples, you want big juicy melons luvWww@FoodAQ@Com