Summary

Ingredients

• 1 kg pumpkin meat, diced
• 1 kg apples, pulp, diced
• 2 tablespoon calvados
• 4 tablespoon lemon juice
• 800 ml water (less depending on the desired consistency the puree)
• 1 teaspoon cinnamon
• 1 packet vanilla sugar
• 1 packet preserving sugar 2:

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Instructions

1. Mix water, lemon juice, calvados and diced apple and pumpkin pulp and puree. Mix the preserving sugar, vanilla sugar and cinnamon powder in a tall saucepan and stir in the fruit pulp. Cook for a good 5 minutes, pour into glasses and let cool down. Prepared in this way, the apple and pumpkin puree will keep for about 1 1/2 years.
2. I also boiled down the glasses in the oven - please note the manufacturer`s instructions here - the sauce will last for ages.
3. You can also make the sauce with frozen pumpkin treasures.
4. Tastes very good with pancakes or in cakes that require puree or just as a dessert.
5. Can of course also be made into jam - but then you need 2 1/2 to 3 packets of preserving sugar 2: 1.