Crabapple Sauce

5 from 1 vote

This simple crabapple sauce is a delicious way to use up a fall harvest of tart, flavorful crabapples. Naturally high in pectin, crabapples cook down into a rich, tangy sauce that’s perfect for canning, freezing, or enjoying fresh.

Prep Time10

Cook Time20

Canning Time15

Total Time45

Course: Sauce

Cuisine: American

Keyword: Crabapple Recipe

Servings: servings, Makes 2 Pints

Equipment

Food Mill

Ingredients

5 lbs crabapples washed, stems removed
1 cup water or apple juice
Sugar to Taste Optional, 1/4 cup to 1 cup for 5 lbs apples suggested

Instructions

Prepare the Crabapples: Rinse the crabapples thoroughly to remove any dirt. Remove stems and cut out bad spots, but there’s no need to peel or core them—the skins and seeds will be strained out later.
Cook the Fruit: Place crabapples in a large saucepan or stock pot with 1 cup of water or apple juice. Bring to a boil over medium-high heat, then cover and reduce to a simmer. Cook for 20 to 30 minutes, stirring occasionally, until the fruit is soft and falling apart.
Mash and Strain: Mash the soft fruit with a potato masher or immersion blender. For a smoother sauce, run it through a food mill or press through a fine mesh strainer to remove the skins and seeds. You should be left with about 3 to 4 cups of smooth crabapple puree.
Sweeten and Season: Return the strained puree to the pot and add sugar to taste. Start with 1/4 cup and add more if needed. Optional: Add 1 Tbsp lemon juice for brightness if you have very sweet and not acidic crabapples, and ½ tsp cinnamon for a warm note. Simmer gently for another 5 to 10 minutes, stirring to prevent scorching.
Preserve or Store: If canning, ladle the hot crabapple sauce into sterilized jars, leaving ½ inch headspace. Wipe rims, apply lids, and process in a boiling water bath canner for 15 minutes for pints and 20 minutes for quarts. Adjust for altitude if above 6,000 feet in elevation, see notes.
If not canning, cool and refrigerate for up to 1 week or freeze for up to 6 months.

Notes

Crabapple Yield: Start with about 5 pounds of whole crabapples. After cooking and straining, you'll yield about 2 pints of smooth sauce. Exact yield depends on the variety and juiciness of your fruit.

Water or Juice: Use 1 cup of water (or apple juice for added sweetness) to get the fruit started. Avoid adding too much liquid, or your sauce will be watery.

Straining Options: A food mill is the most efficient tool for removing seeds and skins. A fine mesh strainer or chinois works too, but may require more time and effort.

Sugar Adjustment: This recipe uses 1/4 to 1 cup sugar, but feel free to adjust to taste. Some sweeter crabapple varieties may need very little sugar at all.

Optional Add-ins: A splash of lemon juice or a pinch of cinnamon can round out the flavor, but they’re entirely optional.

Storage Options: Water bath canned sauce is shelf stable for 12–18 months. If freezing, leave at least ½ inch of headspace in freezer-safe jars or containers.

Altitude Adjustments for Canning

0–1,000 ft: Process jars 15 minutes for pints and 20 minutes for quarts
1,001–3,000 ft: Process jars 20 minutes for pints and 25 minutes for quarts
3,001–6,000 ft: Process jars 20 minutes for pints and 30 minutes for quarts
Above 6,000 ft: Process jars 25 minutes for pints and 35 minutes for quarts

Nutrition