It’s apple season! I was given a mixed bag of apples and plums so I decided making a plum applesauce would be the perfect Sunday activity. This stuff is good, and it is also super sweet on it’s own so no need to add additional sugar or honey.
If you don’t have plums feel free to just use more apples. Applesauce is very forgiving so feel free to change up the amounts, the ingredients, etc. I think pears would also be an amazing addition to this as well. Add more cinnamon if you like or leave it out altogether. Enjoy!
- 5 large apples (any type but ideally a good mix of red and green)
- 10 plums
- 1/2 cup water
- 1/2 teaspoon cinnamon
- 1 cinnamon stick (Optional to add if you like it super-cinnamon-y like I do)
- 1/8 teaspoon salt
- Peel skin from apples and cut into slices (discard the core).
- Cut plums into slices (discord the core). I left the skin on the plums so the sauce would have a beautiful reddish hue but you can also peel these as well.
- Add apples, plums, water, cinnamon and cinnamon stick into soup pot.
- On medium high heat bring the water to a boil, then reduce to soft boil/simmer. Cover and let cook for 20-30 minutes checking on it and stirring regularly.
- Once apples and plums are soft and the cinnamon has had a chance to infuse, turn off the heat, remove the cinnamon stick, add the salt and stir. (You can reuse the cinnamon stick so rinse it and throw it in the fridge for later.)
- Use and immersion blender to blend the sauce to the consistency you like. I like it a little chunky but otherwise well blended. If you don’t have an immersion blender you can either a) mash with a masher (or other kitchen thing that would mash) b) use a food processor or 3) use a blender.
- Store for 5 days in the fridge. This freezes well so make a double batch and freeze for a treat later.