Northeastern Maine—Wild foraged
heirloom applesauce is easy to make but hard work. It takes about half a day to make
this style of sauce. First find wild apple trees on land you have permission to
harvest. Then taste the fruit of each tree because not all apples are suitable
for applesauce. Many wild apples are a mix of crab apple and domesticated apple varieties
and are better for making cider.
Once you find edible apples,
gather twice as much as you think you need because once you peel, core, and slice them
the volume will reduce by half. Then boil them, in just enough water to cover
the fruit, until they are soft and mushy. If the apples are sweet enough they
will not need any sugar.
But if they are as tart as
the wild apples I picked in Maine last month then add sugar to taste. I added
just enough sugar to take the pucker effect out of my sauce.
Continue cooking for a few
minutes longer, as you add the sugar so it has time to dissolve. The sauce will
be quite runny when it is hot. Rest the pot on a counter for an hour before
putting it in the fridge to cool for another hour before serving.
You can eat it straight or
pour it over pancakes as I did during my New England vacation. I picked 100, half-dollar coin sized, wild heirloom variety apples and got just over one quart of applesauce.
Young wild Heirloom variety yellow apples on tree, Northeastern Maine |
Small wild heirloom apples in bag, Northeastern Maine |
Applesauce made from foraged wild heirloom apples, Northeastern Maine |
Wild foraged heirloom applesauce over pancakes, Northeastern Maine |
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