1/4 Photos of Plum Applesauce - West
1 hr 45 mins
1 hr 30 mins
Mrs Goodall's Note:
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!!
My Private Note
Units: US | Metric
- 1Cook 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.
- 2Force mixture through a food mill using the finest blade.
- 3Add cinnamon and stir to incorporate.
- 4Will keep one week covered and chilled.
- 5Note: 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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Nutritional Facts for Plum Applesauce - West
Serving Size: 1 (1927 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 181.5
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.9 mg
- Total Carbohydrate 46.8 g
- Dietary Fiber 5.9 g
- Sugars 39.0 g
- Protein 1.4 g