Perfectly Pink Applesauce

1. 1

   Wash apples, cut them in half and remove core (dont peel them).

2. 2

   Cut each half into quarters.

3. 3

   Wash plums, cut them in half and remove pit (dont peel them).

4. 4

   In a large pan over medium-high heat, combine the apples, plums and water.

5. 5

   Cook, stirring frequently, for 10-15 minutes or until the apples are soft.

6. 6

   Turn off the heat and allow the fruit to cool until youre ready to process them into sauce.

7. 7

   Using a food mill, remove skins and process the fruit to the texture you prefer (I like to use the medium disk for applesauce).

8. 8

   Taste and adjust sweetness by adding a little sugar if needed (I almost never add sugar).

9. 9

   Refrigerate for up to a week, or freeze for up to a year.

10. 10

    Note: If you dont have a food mill, simply peel the fruit before cooking it.

11. 11

    Add the skins to the pot while the fruit cooks.

12. 12

    Remove skins before pulsing fruit in a food processor or blender.

13. 13

    For chunky applesauce, use a potato masher.

* Per serving · 4 servings · Values may vary.

No additional tips available.