Honey-Spiced Crabapple Syrup

Ingredients

• 8 cups halved ripe crabapples, blossom ends removed
• 3 cups water
• 1 cup liquid honey
• ½ tsp cinnamon
• 1 tsp vanilla

Directions

1. Combine crabapples, water, honey and cinnamon in a large non-reactive pot. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until crabapples are soft and broken down, about 20 – 25 minutes. Remove from heat and stir in vanilla.
2. Strain syrup through a sieve into a large bowl. Press any remaining liquid through; discard solids. Cool syrup to room temperature and transfer to an airtight container. May be refrigerated for up to 4 days or frozen for up to 2 months.