Crab Apple Cordial

Crab apple trees are common in woodland and several of the woods we use for our sessions have prominent crab apple trees. They stand out in the Spring when they are covered in blossom and they are easy to identify this time of year by the sea of round yellow apples on the ground.

These apples get their name because they are sour - like a crabby person! They might seem of little value, but every cultivated variety of apple descended from the crab apple. We use them in the mud kitchen, we roll them down drainpipes, race them against pine cones and conkers, and we use them as stamps to make apple prints.

We also like to use them to make Crab Apple Cordial. Adding sugar makes the cordial sweet with a delicate apple flavour. Although the apples will be around into November, they are at their best right now so it is the perfect time to give the recipe below a try.

How to Make Crab Apple Cordial

To make Crap Apple Cordial you need to fill a pan with washed crab apples. Cover these with cold water, bring to the boil and then simmer until soft. Next strain the crab apples and retain the liquid. You then need to add 3/4 of a cup of sugar for every cup of liquid. This should be returned to the pan and heated through until the sugar has dissolved.

In the woods we like to add more water to the pan and drink the warm cordial around the camp fire straight away. However, if you pour it into a sterilised bottle and put it in the fridge it will keep for a couple of months.