Plum Apple Sauce

1. 1

   Pit the plums. Core the apples. Section both the plums and apples into sixths.

2. 2

   Place in a 3 quart saucepan and fill with water up to 2 inches from the rim of the saucepan. Bring to a rolling simmer, and then cover.

3. 3

   Check often to see when the apples become mushy, and then turn off the heat. After 5 minutes, run the plum and apple mixture through a food mill.

4. 4

   Add the cinnamon and the honey, and stir thoroughly. Serve warm or at room temperature, You can also freeze this sauce after it has completely cooled.

* Per serving · 4 servings · Values may vary.

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