| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments , Eat-lf mail, Holidays |
1 |
servings |
INGREDIENTS
| 4 |
qt |
Crabapples; (About 6 Lbs) |
| 1 |
tb |
Whole Cloves |
| 3 |
c |
Apple Cider Vinegar |
| 5 |
c |
Water |
| 6 |
c |
Sugar; To 8 C, Depends On Individual Taste |
| 2 |
tb |
Cinnamon Sticks; Broken |
| 1 |
tb |
Whole Allspice |
| 3 |
dr |
Red Food Coloring |
INSTRUCTIONS
Makes 4 to 5 pints, or more, depending on how tightly they are packed
Wash crabapples and remove blossom ends. Leave stems on. For appearance,
stick 1-2 cloves into several of the crabapples.
In deep 6-quart kettle, combine cider vinegar, water and sugar and stir to
blend.
In a cheesecloth bag, combine cinnamon sticks, allspice and remaining
cloves. Tie to seal and add to liquid. Bring to a boil and boil 10 minutes.
Add food coloring.
Add crabapples, a few at a time. Simmer each batch of crabapples for 10
minutes, or until tender, and transfer to hot, sterilized jars.
Strain syrup (discard spices), return to kettle and bring to boil. Pour
over crabapples, filling jars to within 1/2-inch of top.
Meanwhile, have water heating in canning kettle or any large kettle with a
rack set into the bottom. Seal lids, place jars in kettle, and bring water
to boil. Water must cover jars.
When water boils, reduce heat to medium-low and simmer 20 minutes. Remove
jars from water bath. Cool. Store in a cool, dark place.
Recipe by: San Jose Mercury News, 11/10/99
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 11,
1999, converted by MM_Buster v2.0l.
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