Crabapples

[earthakitten]

Does anyone know if you can use these in something other than crabapple jelly. It seems to be the only recipe I can find. I have been offered some but none of my family like the jelly and it sems a shame to waste.

Also, what to do with a marrow. Clean answers only please !!! Have been told it is rather bland unless you stuff it with something ... any ideas very welcome.

Thanks xx

[nickmo]

Not a lot of option for crabapples really. make a pickle - for cold meats its really nice and tart - make a glaze for hams; use in a savory bread; use in a cider cake, or make your family pucker up and add a couple to a nice apple pie for extra bite....

Marrows - food of the gods - stuff with celery, peppers, tomatoes etc and roast. Bake it, fry as fritters, make a marrow jam (with added ginger for some zing), make a curry with it, make a soup - use good firm beans, loads of strong stock and herbs - good hearty stuff! Or add pork knuckle for a meaty taste.

Add to breads; chunky pieces go well in stews and casseroles. Goes well with other veg like roasted fennel, carrot etc. Use it as a 'filler' on a plate - takes sauces really well.....cook with diced smoked bacon or ham and make up as a sauce for noodles....

Make a veggy crumble, make a veggy pie with a nice parsley cream sauce. Use in a tomato and marrow gratin as a side dish for roasts.

Dice, fry, use in pasta with tomato and onion - marrows are courgettes on steroids (or put another way, courgettes are marrows before their time...) , so anywhere a courgette is ok, using a marrow is generally ok too....

Hope that helps..

[BBWCHATT]

I haven't been able to find a recipe for crabapple chuney for you - but I found it on the menu of som upscale restaurants.

http://www.themobilefoodguide.com/select/info1 1280.php

Sous chef Christopher Watson has been promoted in the wake of Willie Deans' move to Let's Eat in Perth, but the cooking remains on course. Ingredients are subtly brought together and interwoven, as in venison with goats' cheese and tarragon sp�tzle, cranberry and crabapple chutney or a duo of char-grilled cod and sea bass with cumin fritter and roasted tomatoes.

I also found this online:

My most successful preserve for the last two years has been crab apple chilli jelly - practically has to be kept under lock and key - any good jelly recipe - resist temptation to sqeeze bag- plus chilli flakes.

continued...

[BBWCHATT]

continued.....

Crabapple Relish

�2 lbs crabapples
�2/3 cup white vinegar
�2 1/3 cups white sugar
�1/4 tsp salt
�1/2 tsp ground cloves
�1 tsp cinnamon

Remove stem and blossom ends from crabapples. Quarter and core the crabapples and grind in a food grinder or processor. Heat vinegar and sugar in a large heavy pot. Add ground crabapples, salt, cloves and cinnamon. Stir. Simmer over low heat for 45 minutes, stirring frequently, until thick. Ladle into hot sterile jars and seal.

[earthakitten]

Wow, you two. Never knew they could be that versatile.
Think I might start stuffing the marrow and baking. I shouldn't be able to get it too wrong, should I !!
Like the ides of the relish. Probably not my cup of tea but I think my brother might go for it.

Thanks very much ... I just don,t like waste.
EK xx

[BBWCHATT]

Eartha - I finally found you a crabapple chutney recipe!!!


Crabapple Chutney

2 cups crabapples, quartered and cored (leave skins on)
1/2 cup raisins
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 tbsp grated orange peel
1 tbsp grated fresh ginger
1/2 tsp allspice

Combine all ingredients in a medium saucepan and stir well.

Bring to a boil; reduce heat and simmer, covered, for 50 minutes.

Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool.

Cover and refrigerate for up to 2 weeks.

Makes about 3 cups.


BBWCHATT
The old lady in Chattanooga, Tennessee, USA

[earthakitten]

BBWCHATT sorry for the long delay. Forgot to check my threads.
Chutney recipe looks good. I have already made some crabapple and blackberry jelly. It's lovely. I resisted squeezing the bag and it has come out lovely and clear.
If neighbour still has some crabapples I will make your chutney. Thanks again.
The not so old lady from middle England.
EK xx

[mokeyh]

I'm about to brew up some crabapple jelly and wondered if I can make a pickle/chutney/relish from the fruit pulp I'll have after its strained?
It seems a shame to waste it, I've found several chutney recipes but I'm not too sure how the jelly making process will affect the outcome of the chutney, ie there would be much less liquid content to the fruit after straining (to make jelly) and how to rectify that, could it be as simple as just add more water?
Anyone got any Ideas?
I'd appreciate any input thanks