STREAMING NOW: Carnivorous

Plum Applesauce - West

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Found this recipe in Gourmet (Sept 2006). My Italian Plum trees were bursting and I was looking for quick and tasty ways to use them up. This was the perfect recipe! I made some minor adjustments (like adding cinnamon). You can use any kind of plum you have access to. If you use a small plum like Italian, just pit and halve them, instead of quartering them. Gala or McIntosh are recommended because they are a bit softer and lend themselves to a applesauce (I used Gala). Quick, easy and yummy, my favorite kind of recipe!!”
READY IN:
1hr 45mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 2 lbs gala apples, quartered and seeded and left unpeeled (can substitute McIntosh)
  • 2 lbs plums, quartered and pitted (red, black or Italian plums)
  • 14 cup water
  • 14 cup sugar
  • 1 teaspoon cinnamon

Directions

  1. Cook first 4 ingredients in a 4 -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.
  2. Force mixture through a food mill using the finest blade.
  3. Add cinnamon and stir to incorporate.
  4. Will keep one week covered and chilled.
  5. Note: My cooked mixture created a LOT of liquid. I did not want a runny sauce, so before putting through the food mill, I put mixture in a sieve to separate out the liquid. AFTER using the food mill, I added just a bit of the liquid back until the sauce was a consistency I liked.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: