Plum Applesauce Recipes

Steps:

• 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.

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• 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.

Steps:

• Combine the apples, sugar and 1/2 cup water in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium; cover and cook until the apples are very soft and most of the liquid has evaporated, about 20 minutes (or microwave in a large microwave-safe bowl, covered, about 10 minutes).
• Add lemon juice to taste to the applesauce, then transfer to a blender or food processor and puree (or puree in the pan with an immersion blender).
• Transfer the applesauce to a bowl and refrigerate until cool.
• Fun Flavors
• Apricot: Stir in 1/4 cup apricot jam.
• Raspberry: Add 1 cup raspberries while the applesauce is still warm; mash slightly.
• Cranberry-Spice: Add 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon and 1/2 cup dried cranberries while the applesauce is still warm.

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
• Sift together flour, baking powder, baking soda, cinnamon, salt, and nutmeg into a large bowl. Toss 1/2 of the apples and 1/2 of the plums into the flour mixture. Place remaining apples and plums in a second bowl and toss with melted butter.
• Mix together sugar, applesauce, orange juice, oil, eggs, ginger, and vanilla extract in a third bowl. Mix together sugar and cinnamon in a small, fourth bowl.
• Fold applesauce mixture into the flour mixture until just moistened. Pour 1/2 of the batter into the prepared baking pan and layer with apples and plums. Pour remaining batter on top and sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Steps:

• Place apples, plums and water in a large kettle; cover and simmer until tender, about 15 minutes. Cool. , Puree in batches in a food processor or blender; return all to the kettle. Add sugar and spices. Simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently. Cool completely. Pour into jars. , Cover and store in the refrigerator for up to 3 weeks.