Pumpkin Apple Sauce
October 19, 2017
Nothing says Crocktober like a nice warm batch of pumpkin apple sauce. This is best served warm, as is, in my opinion. If you're looking for other suggestions, try adding some to your oatmeal; bake a batch with gf granola on top; add to a fall inspired smoothie; or for a moist hint of pumpkin in your next baked bread/muffin, swap half of the oil called for with apple sauce.
Pumpkin Apple Sauce
Prep time: 15 min., Cook time: 4 hrs.
Makes: 1 Quart
Ingredients
8 apples (I like using a mix of Honeycrisp and green apples)
1 Tbsp. fresh lemon juice
1 - 1 1/2 cups water (based upon how runny you like your sauce)
1/4 cup pumpkin puree
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
Pinch sea salt
Directions
Wash and peel the apples. You can keep the skin on, but I find that with the pumpkin apple sauce, the flavors are best without the apple skins.
Chop the apples into 1-inch pieces.
Place the apples in a slow cooker and stir to coat with fresh lemon juice.
Add water, cover, and let cook on high for 3 hrs.
After 3 hours, add pumpkin puree, cinnamon, ginger, and sea salt. Let cook, covered, for 1 more hour.
Smash the apple mixture with a potato masher to desired consistency. If you want an apple puree, throw the mixture into your blender (once cooled) and blend to a fine puree.
Pro Tips
Batch: Make extra and freeze for future use. Leave 1-inch headspace to prevent cracking.
Storage: Sauce will keep for 1 week in a sealed container in the refrigerator. If freezing, ~3 months in a sealed container. Allow the sauce to completely cool before sealing and storing.
Pumpkin Puree: Use fresh or unsweetened & unflavored canned pumpkin.
Serving: Best when warm.
Tell us what you think in the comments section below.