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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.
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