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

This recipe works well but there are a few steps missing. You have to chop the apples and you should boil the juice gently for 1/2 an hour. My grandmother used to make gallons of this juice when we were kids and it was always nice and thick with lots of flavoring. she used to add 1/2 a cup of sugar to the juice if the apples were very tart and boil it for an additional 5 minutes. I still make this juice today. I add a few drops of red food coloring to it if I am using green crab apples and the kids call it grandma's punch.

Marj W. August 21, 2016

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.

nancyjanie August 31, 2011

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