Plum Applesauce - West

Recipe by Mrs Goodall
READY IN: 1hr 45mins
YIELD: 6 cups


  • 2
    lbs gala apples, quartered and seeded and left unpeeled (can substitute McIntosh)
  • 2
    lbs plums, quartered and pitted (red, black or Italian plums)
  • 14
    cup water
  • 14
    cup sugar
  • 1
    teaspoon cinnamon


  • Cook 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.
  • Force mixture through a food mill using the finest blade.
  • Add cinnamon and stir to incorporate.
  • Will keep one week covered and chilled.
  • Note: 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.