Color is gorgeous, flavor is orchard-fresh—a treat in any meal
16 small ripe crab apples
½c. cold water
Use firm crab apples; wash and remove the blossom ends but leave the stems on.
Combine remaining ingredients in saucepan; mix thoroughly. Prick apples in several places and put upright in the saucepan and cover loosely. Place over low heat and cook 10 minutes. Do not stir. (Low heat prevents apples from overcooking.)
Remove from heat and set in a cool place until cold. Do not disturb apples.
Pick up apples by stems and pack them in freezer containers (airtight). Stagger them so that the second layer fits between stems of first layer. Strain juice in pan over the apples. Seal and freeze. Let thaw for 1 to 2 hours before serving.