After finishing up the crabapple jelly, I started on crabapple sauce, which is insanely simple.
I quartered and cored 50 (yep, really) crabapples, and tossed them into a pot. No water needed to be added, as the apples will produce lots of liquid.
Put the pot on medium heat until there is enough liquid to boil. Add one-third of a cup of honey.
At this point, raise the heat to medium-high, and cook until the apples are soft. You should also prepare your jars now.
Grab your food processor, and process the crabapples until smooth.
Transfer into jars, tighten the lids, and process in a pot of boiling water for five minutes.
Leave the jars to cool for a few hours. If they seal, you’re good for storing! If not, refrigerate and use within a month.