Title: Spiced Crab Apples
Categories: Canning Fruit
Yield: 2 Quarts

4	lb	Whole, perfect crab apples
6	c	Cider vinegar
8	c	Brown sugar, tightly packed
4	ts	Red cinnamon candies
2	ts	Whole cloves
1		2" piece stick cinnamon

Wash apples, leaving stems on. Put all remaining ingredients in a large kettle and bring to boil, stirring until sugar is dissolved. Add the apples and boil until tender but still firm and full-skinned. Fill sterilized canning jars with the hot appples and pour syrup over them. Seal at once. Makes about 2 quarts.

Serve with: goose, turkey, pheasant, boar, peccary. Note: Recipe may be used for equivalent amount of small Seckel pears which should first be pared, then sprinkled wiith lemon juice.

SOURCE: "Cooking Wild Game"

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