Make the most beautiful jelly. In NZ we tend to use it with meat, like cranberry. Bet it'd go well with turkey.
A great addition to hard cider, also excellent addition when juicing 'normal' apples to give the juice extra complexity.
Well I picked a bunch of rose hips and made chutney with them and most of the crab apples. I did it in the slow cooker over night and used some of my home made cider vinegar. That will be interesting.
I also made some rose hip and crab apple jam. I found the jam wouldn't set and figured that I put too much water in it so I set it on a low heat to reduce. I ended up with 2 medium jars of jelly and it's super dark and very intense. I think I reduced it a little too much. It's supposed to be pink, and mine is like black currant jelly haha.
I also couldn't bare to throw away all that jammy pulp after all the effort I put into coring and reducing, so I put that in jars too.
There must be a better way to core crab apples than with a knife? Anyone tried a piece of metal tube?
Power corrupts. Absolute power xxxxxxxxxxxxxxxx is kinda neat.