I’m finally warming up to autumn and all its chilly glory, so I thought I’d incorporate some fall-feeling food into my repertoire. Look no further than this pumpkin applesauce. It’s cinnammony and delicious, and makes a good pick-me-up snack served warm or chilled. Move over, Mott’s!
4 apples, chopped & peeled (any variety, but softer ones do work best)
1 cup water
1/2 cup granulated sugar
1/2 cup organic canned pumpkin
3 tablespoons lemon juice
1 cinnamon stick
Peel the apples and slice them into small cubes. Simmer the apples along with the rest of the ingredients in a medium saucepan. Stir occasionally, and let it cook for about 15 to 20 minutes.
Mash the mixture with a fork to remove any chunks that are too big. Remove cinnamon stick. If you’re serving immediately, let it cool slightly. If not, add the sauce to clean jars while hot and store in the refrigerator once cooled.
This recipe yields about 29 ounces of applesauce, and I easily doubled it for this particular batch.
Variations: Out of convenience, I just used a little more than half of a can of Libby’s 100% pure pumpkin, as opposed to organic canned pumpkin, and I don’t think the recipe suffered any because of it. Don’t get me wrong, the recipe is pretty delightful as is. However, I wonder what it taste like to add half granulated sugar and half brown sugar. I didn’t want to compromise the recipe my first go-round, so I only added a sprinkle of brown sugar. This time I used Gala apples, but as a fan of the tangy tartness of Granny Smiths, I may try a mixture of apple varieties in the future. I’m also thinking of substituting sweet potatoes for pumpkin. Oooh, and in the summer I’d consider adding tropical fruit like mango and/or papaya for a cool sweet treat. So many possibilities!
Special thanks to Cupcake Rehab, where I found this recipe.