Maple Pumpkin Applesauce

I tend to overcompensate when it comes to stocking up on apples and pumpkin puree in the fall. Regularly. Every week. But hey, when you get a recipe like this out of the abundance, who can complain? This sauce is great as a stand-alone side but it also makes a nice topping for oatmeal or yogurt. And, best of all, it freezes well, since clearly there’s enough going on in the refrigerator already this time of year.

First, core and chop a few large apples—three worked well for me. Combine apples, water, lemon juice, and spices in a medium pan over medium high heat. Bring the mixture to a boil, then lower the heat and simmer for about 45 minutes, or until the apples are soft and most of the liquid has been absorbed.

Remove from the heat and smash the apples with a fork to a chunky consistency. Transfer the mixture to a blender or food processor and add in the pumpkin puree, vanilla, and maple syrup and blend until smooth or chunky, as per your preference. Allow to cool overnight so that the flavors have a chance to meld. Then enjoy in your favorite way!