Spiced Crab-apples II is a traditional British recipe for a method of preserving wild crab-apples by storing in vinegar that's sweetened and flavoured with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Spiced Crab-apples II.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional way of preserving wile red crab apples in a thick sliced syrup. Traditionally these spiced apples were placed in the body cavities of goose or duck and roasted with the bird or they can be placed in the roasting dish and cooked in this fashion.
Ingredients:
20 large, unblemished, crab apples
3 large strips of lemon peel
450g loaf sugar
105ml white wine vinegar
1 cinnamon stick, halved
2 cloves
4 black peppercorns
Method:
Remove the stalks from the crab apples and wash. Place the apples in a plan with plenty of water and the lemon peel. Bring to a simmer and cook gently until barely tender. Chose about 15 of the best crab apples and set aside (discard the remainder or use as pie filling).
Measure 220ml of the water in which the apples have been boiled (discard the lemon peel) then add to a pan along with the sugar. Add the vinegar then tie the cinnamon, cloves and black peppercorns in a piece of cloth and add to the pan. Heat the mixture gently, stirring until the sugar has dissolved then bring to a rapid boil an cook for 1 minute.
Take the syrup off the heat then add the crab apples you've selected. Return the pan to the heat, return to a gentle simmer and continue cooking until the syrup has thickened enough to coat the crab apples (about 40 minutes), but remove the bag with the spices after the first 30 minutes.
Gently transfer the apples into clean, sterilized jars that have been warmed in a cool oven. Cover with the syrup then seal, label and store in a cool place until needed.
Click on the image, above to submit to Pinterest.