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This is also the food of many a critter upon which a lot of our wildlife probably depends, although certainly not the whales and eagles that have been in focus of late.
These large crab apples make a wonderful deep red jelly and, from the same mash, a rich pink apple sauce, or can be pickled in a sweet spiced vinegar syrup to enjoy whole with your favourite roast beast. I can only imagine what a fine sparkling rose cider they would make!
Tim Foulkes, Bayside, NB