Among the fruits, CRAB apples lend themselves best to the making of relish. By the addition of oranges, raisins, and spices, as in this recipe, CRAB-apple relish is made very desirable and agreeable to the taste.
- 4 qt. CRAB apples
- 3 c. vinegar
- 4 oranges
- 4 lb. brown sugar
- 2 lb. Sultana raisins
- 1 Tb. powdered cinnamon
- 1 tsp. cloves
- 1 tsp. allspice
Wash the CRAB apples, remove the cores, and cut the apples into small pieces. Put them into a preserving kettle, add the vinegar, the oranges, peeled and sliced, the sugar, the raisins, and the spices. Cook all slowly until the apples are soft. Pour into sterilized jars or glasses, seal, cool, and store.
Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)