Pumpkin-Apple Butter
The Compleat Squash by
Amy Goldman
|
2 qr. Applesauce |
Sugar |
|
|
Lemon juice |
Preheat the
oven to 300 degrees. In a large bowl,
combine the applesauce and pumpkin puree until well blended to make a vivid
orange sauce. Fill a roasting pan with
the mixture and bake for 6 or more hours, stirring it at least once an
hour.
When the
consistency is to your liking, remove the pan from the oven.
Discard any
burned particles and mash the mixture with potato masher to break up any
remnants of hard crust. Add sugar and
lemon juice to taste and mix well.
Pumpkin-apple butter will keep in the refrigerator for months and in the
freezer for a year or more.