Here is an interesting recipe. I'm not 100 percent sure what you would put it on, but we've reached the canning time of the year, so I thought I'd include it for fun. I'm writing it as it's written, although the instructions are a little vague
Crab-apple catsup -recipe from Mary Lewis.
Peel and slice 2 qts apples. Stew till tender. Little water as possible. Press through a sieve.to:-1 qt apple pulp. Add 2 cup sugar, 2 tsp pepper. 2 cloves or less, 2 tsp of cinnamon, 3 large onions chopped fine. Stir all together, add 2 tablespoons salt or less and vinegar enough to cover. Place over a slow fire. Boil 1 hour. Seal while hot.