Crabapple Applesauce

In our Scandinavian kitchen, the humble crabapple transforms from a tart, ornamental fruit into a delightful "mos," a term closer to gruel or porridge than what one might think of as sauce. This staple of our autumnal culinary traditions is both a nod to the simplicity of rural living and a cherished treat for the little ones, - often even served unsweetened as baby food.

Our crabapple mos begins with the careful peeling of these tiny, resilient apples. Each slice, though fine by necessity due to the crabapple's diminutive size, is full of potential. Simmered gently in water, they break down into a thick, hearty consistency. Only then do we introduce sugar, sweetening the mix to a level that balances the natural tartness of the fruit.

In the chill of the morning, this mos serves as a comforting breakfast, paired with filmjölk or surmjølk, a Nordic soured milk similar to yogurt but with a richer, buttery undertone. And for an indulgent twist, we crown it with a luscious blend of whipped and soured cream, adding a luxurious dimension to this otherwise simple fare.

Whether served warm or allowed to cool, this crabapple mos holds a special place at our table. It's a versatile dish that our children eagerly devour with no preference for temperature—its appeal lies in its comforting texture and the sweet memories it evokes of autumn's harvest.