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A Unique Seasonal Treat: Spiced, Candied Crabapples
Photography by Marie Viljoen.
There are many reasons—and seasons—to love crabapples. At the other end of the waning year, they are remarkable again, the tiny apples offset by turning foliage, the leaves yellow, orange, or red, according to their cultivar.
The fruit of crabapples is as variable as their flowers.
Imperfect crabapples are a good choice for cider or vinegar. The little apples also yield delicious home-made cider and excellent vinegar (use the Market Apple Fizz recipe in this link) if you have the patience to wait for the results.
Spotless, un-stung crabapples are perfect for preserving whole. For several years I have been slow-cooking good-looking crabapples to preserve the whole fruit, which become candied, essentially.
Tejocotes, a hawthorn native to Mexico.
For preserving whole, choose larger crabapples: they offer a more satisfying nibble.
Crabapples at the start of their slow cooking process.