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 over cooking and bursting.)

Remove from heat and set in a cool place until cold. Do not disturb apples. Pick up apples by the stem and pack them in airtight freezer containers. Stagger them so that the second layer fits betweenthe stems of the first layer. Strain

juice in pan over apples. Seal and freeze. To use, let thaw for 1 or 2 hours before serving. Makes about 1 pint.

NOTE; See recipe card for large quanties and comments from previous years.