Apple Persimmon Sauce
2 persimmons, peeled and cubed
6 apples, peeled and cubed (I used granny smith)
1 Tsp. ground cinnamon
¼ Tsp. freshly ground nutmeg
1 cup water
1/3 cup dark brown sugar
1 Tsp. fresh lemon juice
Combine all ingredients in a medium pot and bring to a boil.
Cover and reduce heat to medium low. Simmer for 25-30 minutes.
Mash apple sauce with a potato masher until it’s your desired consistency.
Store in an airtight container in the fridge for up to two weeks.
Can also be frozen and stored for up to a year.