Wild Apple Sauce

Recipe by Sean Sherman, from The Sioux Chef’s Indigenous Kitchen.

3 pounds wild apples or a mix of domestic and crab apples, cored and coarsely chopped

1/4 cup cider

pinch salt

2 tablespoons honey or maple syrup to taste

Seasonings (add one): 2 sage leaves, 2 juniper berries, 1 teaspoon sumac, or 2-4 tablespoons chopped mint leaves to taste

Place the apples into a deep sauté pan or pot with the cider and set over medium-high heat. Cover and bring to a gentle boil and cook until the apples are very soft, about 20 minutes. Remove the lid and add salt, honey or maple syrup, and one of the seasonings and continue simmering until the sauce has thickened, about 10 minutes. Remove from the stove and taste. Adjust the seasonings [if needed].

GF V veg DF

Yield: 12 servings