Gluten Free - Dairy Free - Refined Sugar Free
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
- 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
- Wash and peel the apples. You can keep the skin on, but I find with the pumpkin apple sauce, the flavors are best without 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.
Batch: Make extra and freeze for future use. Leave 1-inch headspace in the jar to prevent cracking.
Storage: Sauce will keep for 1 week in a sealed container in the refrigerator. If freezing, it will keep for ~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. The choice is all yours.
Serving: Great as is. Definitely best when warm.
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