FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

APPLESAUCE - WILD APPLE

The Wild Vegetarian Cookbook by Steve Brill 

This basic dish, which every cook must know, is excellent for beginning cooks and for beginning foragers, and it tastes a million times better than commercial canned applesauce.

MAKES 6 CUPS


6 medium-size wild apples
1/2 cup apple juice
2 tablespoons fresh lemon juice or red wine
1 tablespoon ground cinnamon or ground dried sassafras root bark
1 teaspoon ground dried wild ginger or regular ground ginger
2 teaspoons freshly grated nutmeg
Raisins and nuts to taste (optional)


1. Core the apples, if desired. Grate them in the food processor or slice them by hand.

2. Put all the ingredients in a large, heavy saucepan and bring the pot to a boil over medium heat, stirring often. Reduce the heat to low, cover, and simmer until the apples are tender, about 15 minutes.

3. Transfer the mixture to a blender in batches and process until smooth, starting on low speed and holding the blender cover down with a towel to prevent eruptions.

4. Add nuts or raisins, if desired. Wild Applesauce will keep, tightly covered, in the refrigerator, for up to a week and frozen for up to 6 months.
 

 

RELATED RECIPES

   SAUCES, Toppings & Fillings >>>    ·    7 Minute Lemon Icing    ·    Almond Icing (1901)    ·    Ambrosia Sauce   ·    Apple Butter, Pan Roasted    ·    Applesauce    ·    Applesauce 2    ·    Applesauce, Cinnamon Rum    ·    Applesauce, Spiced    ·    Applesauce, Wild Apple    ·    Bavarian Cream    ·    Blueberry Sauce    ·    Boiled Icing (1904)    ·    Buttercream Frosting    ·    Best Buttercream Frosting    ·    Caramel Pecan Sauce w/Dried Plums    ·    Cherry Chocolate Fondue    ·    Cherry Sauce    ·    Cherry Sauce with Ginger    ·    Chocolate Pastry Cream    ·    Chocolate Sauce    ·    Creme Anglaise, Cherry Cinnamon    ·    Creme Anglais with Orange Zest    ·    Creme Fraiche    ·    Cream Cheese Frosting    ·    Dark Chocolate Sauce    ·    Easy Fluffy White Frosting    ·    Fondant (1904)    ·    Ganache Frosting    ·    Ganache, Chocolate Ganache    ·    Gingered Rhubarb Berry Sauce    ·    Hard Sauce    ·    Karo Syrup Frosting    ·    Maple Butter Frosting    ·    Maple Mocha Topping    ·    Peach Pancake Topping    ·    Pear Butter    ·    Pear Sauce    ·    Sparkling Sabayon Sauce    ·    Vanilla Bean Pastry Cream    ·    Whipped Cream   


  Home   ·   About & Contact Info   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages

Culinary Posters

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.