I know what you are thinking, “Crab apple where what? Well to say it simpler crab apple verjuice is fermented crab apple juice an item popular during the the mediaeval ages and even up through the 18th century!
There is not a historical way to make it but….
I made it with a juicer, (you are now looking at me with critical eyes and whispering to each other ‘she says she loves old fashioned things but apparently she is all talk and no do.’) To be fair I wanted to see if I would like it before trying to make it the historical accurate (and much longer) way. Anyways with this method you can reproduce it at home with what you have. I shall just tell you what I did so follow along!
Here is the article I used….very helpful; (it shows it in more of a recipe format with more history!) https://www.worldturndupsidedown.com/2015/10/18th-century-crab-apple-verjuice-recipe.html
First of all I grabbed a basket (lined it with a clean garbage bag) and headed over to the tree!
I then picked enough to fill about 1/2 of the basket (equivalent to 1/4 bushel I think)
Next I picked up the basket and putting it on one handlebar of my bike attempted to drive home, but instead I proceeded to dump the entire contents on the grass. (this is a very important step LOL)
After I had refilled my basket and walked it and my bike home I got set up in the house. I had to clean them so I splashed a bit of vinegar in a container then filled it up the rest of the way with water.
I picked them out, sorted them, and picked off unwanted debris (like grass LOL)
Now for the excitement ….popping them in the juicer (if you don’t have a juicer you can put them in a food processer and grind and then put them in a cloth and strain out the liquid)
Meanwhile I sanitized my jar and then poured the juice into it.
Being naturally curious I tried some foam from the top
I ended up taking away some of the foam (LOL). I finished filling the bottle, put a cloth on top, and stuck it in a dark pantry to sit.
I believe this next picture I took after it had fermented a week (I was meaning to take a photo every week but…..you know how things can go.)
So it has set for about one month (they say you can use when it is 2 weeks aged but I decided to let it sit for the whole month) and I took it out and strained out the weird stuff that had settled to the bottom, washed the bottle and then poured it back in. Make sure to REFRIGERATE
No it is not wine or vinegar it is….(dramatic sound effect) Verjuice. (warning it is alcoholic and it tastes kind of sour) but in truth a sour tinge is the glory of this fruit! .. And it is meant to be made with other foods not eaten alone.
Well I hope you enjoyed this fun and humorous look into the ‘making of’ crab apple verjuice. If so please give it a like and subscribe!
Would you ever like to try making this recipe?
What is your vote and me making this the old fashion way next year?
Do you have any recipes you want me to try with the verjuice?
And have you ever tried to carry a basket of crabapples on your bike?