Recipes & How-To's
Honey-Spiced Crabapple Syrup

Honey-Spiced Crabapple Syrup

Crabapples never tasted so good! Use this syrup on top of pancakes, waffles and ice cream. Or, use it to make your own sherbet from scratch with a summer harvest sherbet.

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Cook time

35 mins

Recipe Difficulty

Easy

Yield

Makes about 4 cups

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.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

27 calories, 0 g fat, 0.1 g protein, 7.1 g carbohydrate, 0 g fibre, 0 mg sodium