Rum Spiced Crab Apples you say? What’s a Crab Apple and how DO you eat them? I had the same questions when I bought these at an Apple Farm we visited. I have heard of crab apples, but didn’t know what they tasted like, where they grew or how to use them. They were just too cute for me to leave them there, so I bought them and figured I would find a recipe later.
I did some research and apparently they are used mostly for preserving and making jelly. Make sense since they are kinda hard to eat fresh like a regular apple.
I couldn’t decide on the jelly or the preserved ones so went with the preserves. I just love the way they look in the jar. Next year I WILL be making a batch of that pretty rose colored jelly.
I found a a few recipes, but I thought, hmmmm, these would be great with a little rum in there. Rum always goes well with spice and apples. You could also use Calvados/Apple Brandy. That would be good too.
So basically it’s an old fashioned recipe using a spice syrup and apples. I didn’t have the jars a or wanted to “can” the apple with sterilizing, so these are going in the fridge to be enjoyed with cheese or as a side to cooked meats like chicken, turkey or pork. Us as you would cranberry sauce or a chutney.
Added bonus. I had some syrup leftover and I used it to sweeten my tea and yogurt. Endless possibilities with this. Kinda 2 recipes in one really.
I kept reading that the apples are a little unpredictable as they like to burst will cooking in the syrup. One tip was prick them with a fork, which I did, but some of them still burst! You just have to watch them and not cook them on too high of a heat. Don’t walk away. These will turn on you in a minute.
I still used the burst ones that weren’t too bad as I only had 1 quart to work with. It was this batch or none. They still taste good. Really good. I’m so glad I took a chance on these little guys. I love finding new things to cook and add to my repertoire.
Let me know how yours comes out.
Other recipes you will love:
Rum Spiced Crab Apples
- November 1, 2018
- 6-8 Servings
- 1 hr
- Print this
- 1 quart of crab apples
- 1 3/4 cups apple cider vinegar
- 1 2/2 cups water
- 3 tbsp rum
- 3 cups sugar
- 1 tbsp cardamon pods slightly crushed
- 1tsp whole cloves
- 2-3 whole star anise
- 1 small cinnamon stick
- Step 1
- Wash the apples well and remove the stems. Lightly prick the apples a couple of times with a fork to prevent bursting.
- Step 2
- In a medium sized pot, combine, water, sugar, vinegar, and rum.
- Step 3
- Crush the cardamom pods with a glass by using the bottom making sure not to release the seed inside.
- Step 4
- Add the cardamom, cinnamon stick, and star anise. Bring to a boil
- Step 5
- Turn down the heat to a simmer and add the apples to the pot. Simmer for about 5-8 minutes. Do not leave the pot. If they start to burst lower the heat or remove from heat. They will cook fast.
- Step 6
- Carefully remove the apple from the syrup and pack into your jars leaving at least 2 inches of room at the top.
- Step 7
- You can let the syrup reduce some more by simmering it for another 10 minutes. It will reduce and get thicker.
- Step 8
- If you want to strain the syrup you can, or just pour it all in with the spices like I did. It depends on how you wan them to look. Let the jars cool enough to touch, then put them in the fridge overnight.
- Step 9