Crabapple Sauce
100kcal
Ingredients
- 2 pounds crabapples washed and stems removed
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon optional
Equipment
- saucepan
- Strainer
Method
- Place the washed crabapples in a large pot and add 1 cup of water. Bring to a simmer over medium heat, stirring occasionally, until the crabapples soften and release their juices, about 15 minutes.
- Use a potato masher or wooden spoon to gently mash the softened crabapples in the pot, breaking them down into a chunky consistency.
- Stir in 1 cup of granulated sugar, 1 tablespoon of lemon juice, and 1/4 teaspoon of ground cinnamon (if using). Continue to simmer over low heat for another 10 minutes, stirring frequently to dissolve the sugar and blend the flavors.
- Remove the pot from the heat and let the mixture cool slightly. Pour the sauce through a fine-mesh strainer or food mill into a bowl or jar, using a spoon to press the pulp and extract as much sauce as possible. Discard the seeds and leftover skins.
- Transfer the strained sauce to an airtight container and refrigerate until fully chilled. The sauce will thicken as it cools and should have a smooth, spreadable consistency.