Try this delicious variation of applesauce for breakfast or in your kids' school lunches, or even in your own lunch at work. After you have made Raw Crabapple Juice, save the pulp, skins, cores and seeds, and make crabapple pulp.

Crabapple Pulp:

Measure crabapple pulp, skins, cores and seeds into a large blender. Add 1/3 cup water for every 2 cups of pulp, skins, cores and seeds. Use a grain mill to separate pulp from the seeds, skins, and cores. Blend in blender until water is mixed with crabapple pulp. Place mixture into a large preserving pot and boil for 3 to 5 minutes, stirring often to prevent burning. If you are not planning to make applesauce immediately, you can refrigerate the pulp in a jar for 2 to 3 days or freeze it for several months. Otherwise, pulp should be used immediately.

Applesauce:

12 cups crabapple pulp
2 1/2 cups sugar

Combine pulp and sugar in large stainless steel saucepan. Bring to a boil, stirring frequently. Fill sterilized pint or quart jars, seal and boil in a boiling water bath, 15 minutes for pint jars, 10 minutes for quart jars. Refrigerate or freeze. Serve cold.