sca-cooks Creativity

[Ron Martino Jr]

Uduido at aol.com wrote:

> I have made verjuice from crab apple juice for 3 yrs. now. Used in pork
> recipes mundanely and in any recipe from period calling for it has always had
> positive results. There is some disagreement on what it was exactly but the
> crab apple and green grape people seem to be the logical winners. Green
> grapes were not the kind you find in the supermarket but were rather
> unripened grapes. The crab apples were the ones used in apple jelly. Hard to
> find now a days but some old homesteads still have them. Ornamental
> crabapples can be used to make a useable product.
> 
> Simply run them through a food processor or crush. Add water to cover. Place
> a cheese cloth over them to keep out insects and ferment for 3-4 days. Strain
> and squeeze juice from pulp. Can in mason jars or bottle in beer bottles and
> cap.
> 
> Lord Ras the Reformer

Recipe is in Gervase Markham's "The English Housewife". Made pretty much
like cider, but from crabapples.

Adamantius