Apologies to the babies and baby food lovers of the world, but I prefer my applesauce with an adult edge - chunky, acidic, and spicy. Spare me the bland mush, I want flavor and I want bite. Only seems right. After all, what could be sexier than an apple? To add an extra touch of tartness, I prefer to punch up applesauce with
sumac. Reminds me of the sumac leaves I see while wandering the mountains on these fine crisp days, pops of sultry red punctuating the cool golds and blues of autumn.
Sumac Applesauce
Peel, slice, and roughly chunk a whole mess of tart wild apples. Place them in a saucepan over medium heat with enough water to barely cover the bottom of the pan (to prevent scorching), and let them cook down until soft. Add cinnamon, cardamom, nutmeg, ground and sifted sumac, black pepper, a pinch of cayenne, salt, a drizzle of maple syrup, and a splash of rum. You know what you like; taste, and trust your tongue.
Wild Things is a foraging recipe challenge, and you are invited to participate! Got a great sumac recipe? Send it to wildthings.roundup@gmail.com
I'm sharing this recipe with
Fat Tuesday, the
Hearth and Soul Hop, and
Real Food Wednesday.
