I like to do that which is reminiescent of Pioneer Days. This summer/fall I've picked up on canning. As a child, I helped my parents put up home made salsa, apple butter, pickles, etc. This year, I've decided to go it alone. Laramie has an impressive amount of crab apple trees and therefore crab apples, it was my goal to use them! Substituting Bourbon Street Vanilla Tea in this recipe has made all the difference! This is truly a delightful addition to any scone, biscut or slice of toast. Enjoy!
B.S.V. Tea Simmered Crab Apple Butter
Ingredients:
A lot of Crab Apples (10-12 Cups)
4.5 cups of Bourbon Street Vanilla Rooibos Tea
7 cups sugar
1 Tbsp. Cinnamon
2 Tsp. Nutmeg
2 Tsp. Allspice
1 Tsp. Ground Cloves
Directions:
Wash crab apples. Place whole crab apple in stock pot with water, begin to simmer for about 45 minutes until apples are soft. Run soft apples and water through a seive, return to pot. Stir in sugar and spices then cook apple mixture on low heat for about 2 hours until thick. Proceed to can or freeze; eat or share.
