Beth Dooley's IN WINTER'S KITCHEN: Growing Roots and Breaking Bread in the Northern Heartland demonstrates that a locally sourced winter diet is more than a possibility: it can be healthy, community-based, economically just, delicious, and can provide essential food solutions for the whole country.
Below are two vegetarian recipes from the Book: Applesauce and Cranberry Sauce. Enjoy and Happy Holidays!
MAKES ABOUT 1 QUA R T
To vary the sauce, add a cinnamon stick and a little freshly grated nutmeg.
2 pounds apples, peeled, cored, and coarsely chopped
1⁄2 cup apple cider
1 to 2 tablespoons honey or maple syrup, to taste
Put the apples and cider into a large saucepan and set over high heat. Bring to a boil, reduce the heat, and simmer until the apples are very tender and the sauce is thick, about twenty minutes. Cool a little and sweeten to taste with the honey or syrup.
APPLES SAVORY APPLESAUCE VARIATION:
Omit the honey or syrup and add 1 to 2 tablespoons chopped fresh sage or a sprig of fresh rosemary.
APPLE BUTTER: Continue cooking the sauce over low heat, stirring occasionally so that it doesn’t stick to the bottom of the pot, until very thick and caramel colored. Depending on the quantity of sauce in the pot, this may take anywhere from twenty minutes to an hour.
MAKES ABOUT 2 CUPS
Do not add the sweetener until after the berries have popped open, as it will make them tough. This sauce keeps beautifully in a covered container in the refrigerator.
Add a chopped apple or pear for variety.
3 cups fresh cranberries, rinsed and sorted
1⁄2 cup apple cider or orange juice
1⁄2 cup sugar, honey, or maple syrup, to taste
In a medium saucepan, bring the cranberries and cider or juice to a boil. Reduce the heat and simmer until the berries have popped open, about three to five minutes.
Stir in sugar, honey, or maple syrup to taste—about half a cup should be plenty.