Total Time
48hrs 30mins
Prep 30 mins
Cook 48 hrs

This is a great replacement for cranberry juice. I use it in punches and to de-sweeten commerical juice. My mom has a great dark red crabapple tree in her yard so I always have an abundant supply.

Ingredients Nutrition


  1. Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
  2. Boil the water.
  3. Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
  4. Add the creme of tartar to the boiling water and dissolve.
  5. Pour the water into each container to fill.
  6. Let stand 24 hours.
  7. Drain through the jelly bag.
  8. Discard apples.
  9. I can the juice but it can be stored in the freezer too.
  10. To can, sterilize the jars and lids.
  11. Boil the juice and fill sterilized jars.
  12. Make sure the lids pop as they cool as evidence of a good seal.
Most Helpful

1 5

DON'T USE THIS RECIPE!! I wasted an entire tree worth of crab apples and followed recipe to the tee, it turned out like water flavored with a tiny bit of crab apples. I looked at other recipes afterward s to find that that was WAY too much water.