Spiced Crab Apples
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
12 small crab apples with stems
1 1/2 cps cider
1/2 cp wine vinegar or mild cider vinegar
1 1/2 cps light brown sugar
1 (three-inch) stick cinnamon
3 whole cloves
3 whole allspice
1/2 tsp powdered ginger
1/4 tsp grated nutmeg
2 tbsp lemon juice
1 - Wash crab apples, drain, eave whole with stems on
2 - Combine cider, vinegar, 1 cp sugar, and the spices in an agate or enamel saucepan, cover and boil gently 5 minutes.
3 - Add apples, cover again and cook gently until apples are soft but not broken, about 15 minutes.
4 - Remove apples to hot, sterile, glass jars as soon as tender.
5 - Add remaining half cup sugar and lemon juice to the sirup, boil 5 minutes or until sirup is slightly thickened.
6 - Pour over crab apples in jars to fill.
7 - Seal at once.
Makes 2 pints.