Only one more fruit is added to this vibrant red applesauce, yet its fragrance and tastiness seem to triple. Smooth and elegant, it complements roast meats and makes a wonderful dessert on its own.
Cooks' note:
Plum applesauce keeps, covered and chilled, 1 week.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 6 cups
Ingredients
2 lb Gala or McIntosh apples, quartered and seeded (left unpeeled)
2 lb red or black plums, quartered and pitted
1/4 cup water
1/4 cup sugar
Preparation
Cook all ingredients in a 4- to 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. Force mixture through a large medium-mesh sieve using a rubber spatula, discarding peels.
