My mama's pumpkin apple sauce


There are so many things to love about Halloween...candies...roasted pumpkin seeds...candies...but one of my fondest food memories was when my mother would make pumpkin apple sauce.

I've mentioned before that my mom wasn't the greatest of cooks but she tried her best and she did have some killer dishes in her repertoire. Green mush, that's what we called it...awesome, yellow rice (colored with turmeric), divine mash potatoes, leche flan, just to name a few. My fondest food memory was when I'd find her in the kitchen early in the morning cooking cream of wheat for breakfast. CREAM OF WHEAT!!!! I still get all warm and fuzzy just thinking of it. But I've digressed, pumpkin apple sauce...yummy!

Once a year we got to enjoy this wonderful dessert perfumed with my favorite spice, cinnamon. It's different; the apples dissolve into a purée and the pumpkin chunks stay a bit firm yet soft...hard to explain. It's not too sweet yet you just can't get enough of it.

The beauty of it is that it' so very simple to make. Peel and dice equal quantities of pumpkin and apples. My little pumpkin gave me approximately 6 cups. In a large pot place the diced pumpkin and apples and add a dash of cloves (approximately 1/2 a teaspoon), a dash of nutmeg (approximately 1/2 a teaspoon) and a generous amount of cinnamon (approximately 2-3 teaspoons). To the mix you add enough water tofill halfway up the ingredients depending on the size of your pot and add approximately a cup and a half of sugar. Not a huge amount of sugar considering you've got 12 cups of apples and pumpkin. Bring to a boil then simmer covered on medium heat for approximately 2 hours until apples have dissolved and the pumpkin has softened and is somewhat translucent. Let cool and enjoy!


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