MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crabapple Sauce
 Categories: Sauces
      Yield: 4 Pints
 
      6 lb Crabapples
           Sugar; (optional)
 
  Total time: 50 minutes
  
  Quarter the crabapples. Remove the stems and blossom ends, but leave
  the skins. If you have a food mill, you can leave the cores, too. If
  you don't, go ahead and core the crabapples.
  
  Note: If you leave the cores, you can use the juice left in the pot
  after cooking your crabapples, to make crabapple jelly.
  
  Pour the prepped crabapples into a large pot. Add one cup of water
  for each pound of crabapples.
  
  Bring the pot to a boil. Then, reduce it to a simmer.
  
  Cook 20-25 minutes, or until crabapples are soft.
  
  Drain the pot (retain the juice, if you plan to make crabapple jelly).
  Then, run the crabapples through a food mill to turn them into sauce.
  You can also use an immersion blender or food processor.
  
  Taste your crabapple sauce, and add sugar to taste. Crabapples are
  pretty tart, so you'll probably want to add sugar, even if you're
  used to eating unsweetened applesauce.
  
  Refrigerate your crabapple sauce, if you plan to use it soon.
  Otherwise freeze it, or process it in a water-bath canner - 15
  minutes for pints; 20 minutes for quarts.
  
  Recipe by Erin Huffstetler
  
  Recipe FROM: <https://www.myfrugalhome.com/crabapple-sauce-recipe/>
 
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