ANCHORAGE (KTUU) - I recently was gifted a bag full of crabapples, (thanks Kortnie Horazdovsky!). They were tiny, about the size of a golf ball, bright magenta, sour. I have to admit I wasn't sure what to make, but Kortnie texted me a recipe from the website myfrugalhome.com for crabapple sauce.
I tweaked it a bit, but mostly stayed true to the recipe, although I added a sprinkling of cinnamon.
The science on this isn't exact, (remember I had a bag of crabapples, I have no idea how many pounds), but after coring the crabapples I had enough to fill my knockoff Le Creuset about halfway. My daughter tossed in a cup of sugar and a little bit more than a cup of water.
After about 20 minutes I scooped out the apples and put them in a blender. I was left with about two cups of bright pink juice that I think I will use in cocktails. The crabapple sauce is still tart, but the color is amazing and the texture is smooth and creamy.
What you'll need:
1 or 2 cups of sugar
A pinch of cinnamon
What you'll do:
Slice the crabapples so the cores and stems are removed. Throw it in a pot and cook on medium heat until soft. Remove the crabapples and blend until a desired creamy texture. Refrigerate overnight. Save the juice, which is a gorgeous color, for cocktails.