|Courtesy of: Valerie Whittle|
Select even sized crabapples, do not remove stems, remove the blossom end. Prick 5 or 6 times with a needle so the skin will not break.
Boil 2 cups of sugar with 1 cup of water and 1 cup of vinegar, 2 teaspoons whole cloves and 2 teaspoons allspice berries and a 3 inch piece of whole cinnamon bark for five minutes. Tie spices in cheese cloth bag. Then put in crabapples so they are covered with the syrup.
Do not crowd, boil slowly until apples are soft or can be pierced with a broom straw. Lift out of the syrup with skimmer and put into jars stem end up. Pour boiling hot syrup over apples in jar fill full, seal air tight. These are nice with roast duck, goose, or roast pork. Double recipe as many times as you wish. This is my great-grandmother's and my grandmother's recipe more than 100 years old.
Notes: From Ruby Williams's file; newspaper clipping, 1933 Submitted By SAM WARING On 08-30-95
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