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Active Time
15 min
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Total Time
1 1/2 hr
Only one more fruit is added to this vibrant red applesauce, yet its fragrance and tastiness seem to triple. Smooth and elegant, it complements roast meats and makes a wonderful dessert on its own.
Ingredients
Makes about 6 cups
Cook all ingredients in a 4- to 5-quart heavy pot, covered, over moderately low heat, stirring occasionally, until fruit is very tender and falling apart, 1 to 1 1/4 hours. Force mixture through a large medium-mesh sieve using a rubber spatula, discarding peels.
Plum applesauce keeps, covered and chilled, 1 week.
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Reviews (10)
Back to TopThis was delicious! I had four small plums from our CSA that needed to be eaten immediately and an apple hanging our in the fruit bowl. I reduced the amount of sugar and water by half or maybe 2/3rds, tossed the quartered and seeded plums and cored and quartered apple into the saucepan and let them simmer for a few hours. Then I put it all through the Foley Food Mill. The skins were easily separated from the fruit and we ended up with two small dishes of apple plum sauce that we enjoyed as a dessert.
Anonymous
Burlington, Vermont USA
10/18/2021
Wow is this the best apple sauce ever! I made this recipe today with four Fuji apples from my brother's tree and two Granny Smith apples I bought along with fresh red plums from the store. It's just amazing, easily the best apple sauce I've ever had.
erin_dake
San Jose, CA
9/2/2013
Followed recipe...my kitchen smelled wonderful while it was simmering! I was tempted to add some spices, but didn't (and am glad I didn't)... the wonderful combination of the plums and apples was all that was needed. Delicious! My husband and I felt like we were having a fabulous dessert, yet it was so simple.
Anonymous
Ohio
9/11/2012
I didn't strain it, just picked out the apple skins. I substituted cherries for plums and used orange juice instead of water. My parents and the kids ate and loved it both warm and cold.
Anonymous
New York, NY
1/1/2011
I didn't bother straining it and it is still really delicious. Tastes perfect and so simple.
Anonymous
cambridge, ma
11/3/2009
this is yummy. it tastes like the inside of an apple pie since we are eating it warm. my 3 year old is on his third bowl. the cooking time seemed right to me. i put it through a ricer which worked great for getting the skins out.
kfrits
seattle, wa
9/14/2009
Very nice and very easy. It did take much longer than 1-1/4 hours and I removed the lid because more moisture than wanted was being created. The plums from our tree are golden/red and I used apples from one of our trees (not sure which variety - hard to tell but similar to McIntosh); the color was really wonderful. I also added about 1 Tbs of boiled cider to enhance the flavor and the end result was amazing. It will be good with roasts but all by itself is fine with us
Anonymous
Missoula, MT
9/3/2009
This was a very simple recipe, with a delicious outcome. I liked the minimal prep of the fruit, although this resulted in extensive time forcing it through a sieve after cooking. The applesauce is a beautiful color, has a smooth consistency, and has a more sophisticated blend of flavors than traditional applesauce.
Anonymous
Long Island, NY
10/16/2008
Needed to cook alot longer to decrease all the liquid. After i put it through the strainer, I cooked it at least an hour more.Yummy
Anonymous
philadelphia,PA
9/12/2006
I used fresh prunes, omitted the sugar, and added a squeeze of lemon. So rich and yummy!!! Would be great with ice cream, on pancakes, with yogurt... I let it simmer a looong time, and it has a very creamy, caramely flavor.
Anonymous
berkeley, ca
8/26/2006
