Wild in the Kitchen by Ronna Mogelon

Author:Ronna Mogelon
Language: eng
Format: epub
ISBN: 9781590772867
Publisher: M. Evans & Company

Spiced Crabapples

This savory recipe can be served as a side dish with poultry or chops.

4–5 pounds of crabapples

2½ cups white vinegar

2 cups water

4 cups sugar

In a cheesecloth bag:

1 tablespoon whole cloves

3–4 cinnamon sticks

1 3-inch piece of fresh, peeled ginger

Wash and remove blossom ends of crabapples (leave the stems on). (You may insert a whole clove to fill this hole, but although it looks great, it is time consuming.) Prick each crabapple a few times, so that they don’t burst while cooking.

Heat vinegar, water, and sugar to boiling in a large pot. Add the spices in the cheesecloth bag. Then add the crabapples and cook for 2–3 minutes. Remove the pot from the burner, cover, and set aside to cool overnight.

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