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Plum Applesauce - West

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“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!!”
1hr 45mins
6 cups

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


  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.

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