Probiotic Pumpkin Apple Sauce
2 medium pie pumpkins
8 medium organic tart apples (granny smith, staymen winesap, macintosh)
2 tsp cinnamon
1/2 tsp sea salt
1 Tbsp whey per pint jar
5 wide mouth pint mason jars
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil. Wash the pumpkins and apples. Cut the pumpkins in half and scoop out the seeds. Reserve the seeds to roast. Place them face down (skin up) on the baking sheet and bake for 25-30 minutes*. Remove from oven and allow to cool.
Peel, core* and quarter the apples. Place them in a large pot of filtered water and bring to a boil. Cook until soft, remove from heat, and drain in a colander. Allow to cool. Place cooled apples and scooped out pumpkin in a large bowl.
Take half the apples and half of the pumpkin and put in a food processor along with half of the spices. Puree until completely smooth.
Repeat the same procedure with the remaining apples and pumpkin. Combine the two batches in a large bowl and stir to ensure consistency.
Place the pureed sauce into clean mason jars, add one tablespoon of whey to each jar, and stir. Cap the jar loosely and allow to sit on the counter for 4 hours.
After four hours, cap the jars tightly and store in the refrigerator for up to three months.
Notes:
We found wonderfully perfect pie pumpkins for $2 each at the State Farmer’s Market in Raleigh North Carolina. This time of year, Trader Joe’s also sells pie pumpkins.
Baking time on the pumpkins will vary depending on the size of your pumpkin. When done, the pumpkin will be soft to the touch.
Save the seeds for roasting. Spread them out in an even layer on a parchment lined baking sheet. Season with salt and pepper or add some sweetness with cinnamon.