Wild Apple Sauce (Savory or Sweet)

Name: Wild Apple Sauce (Savory or Sweet) (Tȟaspáŋ Yužápi)
Cuisine: American
Ingredients: Pinch salt; 2 tablespoons honey or maple syrup, to taste; 2 tablespoons honey or maple syrup, to taste; 2 sage leaves; 3 pounds wild apples or a mix of domestic and crab apples, cored and coarsely chopped; 3 pounds wild apples or a mix of domestic and crab apples, cored and coarsely chopped; ¼ cup cider; 2 juniper berries; 1 teaspoon sumac; 2 to 4 tablespoons chopped mint leaves to taste

Tȟaspáŋ Yužápi

Preparation info

Makes about
2 to 3 pints

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This simple sauce can be made savory or sweet, depending on the ingredients. It’s great with game birds when spiced with cedar and/or sage for a savory sauce. Add a little mint and honey or late-season blueberries, and you have a fine sweet.

Ingredients

3 pounds wild apples or a mix of domestic and crab apples, cored and coarsely chopped
¼ cup cider

Americas
United States
Sauce
Vegan
Gluten-free

Method

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, and one of the seasonings and continue simmering until the sauce has thickened, another 10 minutes. Remove from the stove and taste. Adjust the seasonings.