Get ready to have a crabtastically good time with these hilarious and mouthwatering crabapple recipes! These delightful little fruits may be small, but they pack a punch when it comes to flavor. So put on your culinary crab hat and let’s dive into the world of crabapple goodness!
Crabapple Two Ways: Slow Cooker Chutney & Icy Liqueur
First up, we have a recipe that will make your taste buds dance with joy – Crabapple Two Ways: Slow Cooker Chutney & Icy Liqueur. This recipe is the perfect blend of sweet and tangy, with a hint of spice that will leave you craving more. The slow cooker chutney is the ultimate condiment for any meal, while the icy liqueur is a refreshing treat on a hot summer day. Trust me, once you try these, you’ll be hooked!
Ingredients:
- 2 cups crabapples, washed and stems removed
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 1 teaspoon ground cloves
- 1 cup vodka
- Ice cubes
Instructions:
- In a slow cooker, combine the crabapples, sugar, water, cinnamon stick, and ground cloves. Cook on low heat for 6-8 hours, or until the crabapples have softened.
- Remove the cinnamon stick and transfer the mixture to a blender. Blend until smooth.
- To make the icy liqueur, combine 1 part crabapple mixture with 1 part vodka in a shaker filled with ice. Shake well and strain into a glass filled with ice cubes.
- Enjoy!
Preparation time: 6-8 hours
Now that you know how to make the Crabapple Two Ways, let’s move on to another fabulous recipe.
Blackberry & Crab Apple Jelly
Who doesn’t love a good jelly? This Blackberry & Crab Apple Jelly recipe is a true gem. It’s the perfect balance of sweet and tart, with a beautiful deep red color that will make your breakfast table look like a work of art.
Ingredients:
- 1 kg blackberries
- 500g crabapples
- 1 kg granulated sugar
- 500ml water
Instructions:
- Rinse the blackberries and crabapples thoroughly.
- In a large pot, combine the blackberries, crabapples, and water. Bring to a boil and let simmer for 30 minutes, or until the fruit becomes soft.
- Set up a fine mesh sieve or jelly bag over a large bowl or pot. Pour the fruit mixture into the sieve or jelly bag and let the juice strain through overnight.
- Measure the juice and add sugar accordingly. For every 500ml of juice, add 500g of sugar.
- In a clean pot, heat the juice and sugar mixture over medium heat. Stir until the sugar has dissolved.
- Once the sugar has dissolved, increase the heat and bring the mixture to a rolling boil. Let it boil for about 10 minutes, or until it reaches the setting point (105°C/220°F).
- Remove from heat and skim off any foam that may have formed on the surface.
- Pour the jelly into sterilized jars and seal immediately. Let cool completely before storing.
Preparation time: overnight
Now that you have two tantalizing crabapple recipes under your belt, it’s time to put them to use and impress your friends and family with your culinary skills. Whether you’re adding a dollop of slow cooker chutney to your favorite sandwich or sipping on a refreshing crabapple liqueur, you’ll be the talk of the town!
So go grab those crabapples and get cooking. Your taste buds will thank you!
