Wild Applesauce

by Rebecca Gilbert and Family

“Applesauce is great for using up less-than-perfect apples. Cut off all the less than-perfect parts and the cores. Skins can be left on or peeled off depending on whether you like bits of them in your sauce. I usually remove the peel, either when cutting up the apples or by running the sauce through a food mill if I am making a large amount. Throw the chunks of apple into a large heavy pan on very low heat. Stir often until it reaches the consistency and thickness that you like. The thicker it gets, the more often you should stir. If you want apple butter, you can finish it in an open pan in a low oven; it is much less likely to burn and needs to be stirred much less often. I like chunky applesauce, but if you like it smooth, put it through the food mill. I never put additives in my applesauce. I like to serve it with roast meats or with potato pancakes. For breakfast or dessert, sugar, cinnamon, etc., may be sprinkled on top, and some cream doesn’t hurt either. It is great with chopped nuts on oatmeal. One of the most ancient European humans ever discovered, found mummified in a peat bog, had had wild apples, hazelnuts, and grass seeds for breakfast. This is ancestral soul food.”