Pumpkin-Apple Sauce for Canning
A vitamin-packed dessert treat that both kids and grown-ups will love! My kids aren't big on pumpkin, but they adore this sauce — especially when it's served nicely, in dessert cups with a few tasty toppings sprinkled on top. If you're making it for little ones, you can leave out the lemon juice and cinnamon.
alena•♫
Recipe author
Pumpkin-Apple Sauce for Canning
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
1 g
Fats 0 %
0 g
Carbohydrates 95 %
19 g
78 kcal
GI:
26
/
0
/
74
- Wash the apples, peel them, cut them in half, and remove the cores. 2. Cut the peeled apples into large wedges and put them in a pot. 3. Add the pumpkin flesh, cut into pieces, to the same pot. 4. Add the cinnamon and lemon juice to the apples and pumpkin and mix well. 5. Pour the water over the fragrant apples and pumpkin and set the pot on the stove. 6. Bring to a boil, then lower the heat and simmer the apples and pumpkin, covered, for 15 minutes. 7. Blend the cooked apple and pumpkin pieces into a smooth purée. 8. Now stir the sugar into the purée, mix well, and bring back to a boil over low heat. Cook for 5 minutes once it boils. 9. Ladle the hot purée into sterilized jars, seal with lids, and let cool somewhere warm — you can wrap the jars. Store this sauce in a cool place.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Pumpkin - 29 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
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