Plum Applesauce – West: A Taste of Late Summer

There’s a certain magic to late summer, when the days are still warm, but the nights carry a whisper of autumn. I remember one year, our old plum tree was so laden with fruit that the branches bowed low, almost touching the ground. The air hung heavy with their sweet, earthy fragrance, mingling with the crisp scent of ripening apples from a neighbor’s orchard. The two aromas intertwined, creating a symphony of flavors that I knew I had to capture. That’s how I stumbled upon a similar recipe, a simple yet elegant way to celebrate the season’s bounty, and I’ve been tweaking and perfecting it ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yields: 6 cups
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 2 lbs Gala apples, quartered, seeded, and left unpeeled (can substitute McIntosh)
• 2 lbs Plums, quartered and pitted (red, black, or Italian plums)
• 1/4 cup Water
• 1/4 cup Sugar
• 1 teaspoon Cinnamon

Equipment Needed

• 4-5 quart heavy pot
• Food mill (or blender)
• Sieve (optional)
• Wooden spoon or spatula
• Measuring cups and spoons
• Storage containers

Instructions

1. In a 4-5 quart heavy pot, combine the quartered apples, quartered plums, water, and sugar.
2. Cover the pot and cook over moderately low heat, stirring occasionally to prevent sticking, until the fruit is very tender and falling apart. This should take approximately 1 to 1 1/4 hours. The fruit should be easily pierced with a fork with no resistance.
3. Once the fruit is cooked through, carefully remove the pot from the heat.
4. Force the cooked fruit mixture through a food mill using the finest blade. This will remove the skins and seeds, leaving you with a smooth sauce. If you don’t have a food mill, you can use a blender. Be sure to blend in batches and allow steam to escape.
5. Return the pureed sauce to the pot.
6. Add the cinnamon and stir well to incorporate it evenly throughout the applesauce.
7. Simmer for 5 more minutes to let the cinnamon infuse the sauce, stirring continuously.
8. Taste and adjust sweetness if desired.
9. Allow the applesauce to cool slightly before transferring it to storage containers.

Optional Step: If, like me, you find the cooked mixture produces a lot of liquid, you can use a sieve to separate some of the liquid before processing it through the food mill. This will help you achieve a thicker consistency. After using the food mill, add back a little of the liquid until the sauce reaches your desired consistency. This step is a matter of personal preference, depending on how thick you like your applesauce.

Expert Tips & Tricks

• Apple Selection: While Gala and McIntosh apples are recommended for their softer texture and suitability for applesauce, feel free to experiment with other varieties. Firmer apples, like Honeycrisp or Fuji, will still work, but they might require a longer cooking time.
• Plum Variety: This recipe is incredibly versatile when it comes to plum selection. Red, black, or Italian plums all work beautifully. If using Italian plums, which are typically smaller, simply pit and halve them instead of quartering.
• Sugar Adjustment: The amount of sugar needed will depend on the sweetness of your apples and plums. Start with the recommended 1/4 cup and then adjust to taste after the fruit has cooked down. You can always add more sugar, but you can’t take it away!
• Spice Variations: While cinnamon is a classic pairing with apples and plums, don’t be afraid to experiment with other spices. A pinch of nutmeg, ground ginger, or even a star anise can add a unique depth of flavor. Remember, a little goes a long way with these spices.
• Preventing Sticking: To prevent the fruit from sticking to the bottom of the pot during cooking, be sure to stir it regularly, especially in the beginning. If you notice any sticking, reduce the heat slightly and add a tablespoon or two of water.
• Consistency Control: Achieving the perfect applesauce consistency is key. If your sauce is too thin, you can simmer it uncovered for a longer period of time to allow some of the excess moisture to evaporate. If it’s too thick, you can add a little more water or apple juice until it reaches your desired consistency.

Serving & Storage Suggestions

This Plum Applesauce is delicious served warm or cold. It’s a wonderful accompaniment to pork dishes, roasted chicken, or even grilled sausages. It also makes a fantastic topping for yogurt, oatmeal, or pancakes.

To store, allow the applesauce to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to one week. For longer storage, you can freeze the applesauce in freezer-safe containers for up to three months. When ready to use, thaw overnight in the refrigerator.

Reheating: To reheat, simply warm the applesauce in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between, until warmed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	182 kcal	N/A
Total Fat	0.7g	1%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	1.9mg	0%
Total Carbohydrate	46.9g	15%
Dietary Fiber	6g	23%
Sugars	39g	N/A
Protein	1.5g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Spice It Up: As mentioned earlier, experiment with different spices to create unique flavor profiles. Try adding a pinch of ground cloves, allspice, or even a dash of cardamom.
• Sweetener Options: If you’re looking to reduce the amount of refined sugar, you can substitute it with other natural sweeteners like maple syrup, honey, or agave nectar. Start with a smaller amount and adjust to taste.
• Citrus Zest: Adding the zest of a lemon or orange can brighten up the flavor of the applesauce and add a refreshing twist.
• Apple Varieties: Don’t limit yourself to just Gala or McIntosh apples. Try using a combination of different apple varieties to create a more complex flavor.
• Stone Fruit Mix: Feel free to add other stone fruits like peaches, nectarines, or apricots to the mix. They will add their own unique sweetness and flavor to the applesauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fruit in this recipe?
A: Yes, you can use frozen apples and plums. There’s no need to thaw them before cooking. Simply add them to the pot and follow the recipe as written, but it may take a little longer to cook through.

Q: Do I need to peel the apples before cooking?
A: No, you don’t need to peel the apples. The food mill will remove the skins, leaving you with a smooth sauce. Leaving the skins on also adds extra fiber and nutrients to the applesauce.

Q: How can I make this recipe vegan?
A: This recipe is naturally vegan, as it doesn’t contain any animal products.

Q: Can I make this applesauce in a slow cooker?
A: Yes, you can make this applesauce in a slow cooker. Combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the fruit is very tender. Then, puree the mixture using a food mill or blender.

Q: What can I do if my applesauce is too tart?
A: If your applesauce is too tart, you can add a little more sugar or another sweetener to balance out the acidity. You can also add a pinch of baking soda to help neutralize the acid.

Final Thoughts

This Plum Applesauce is more than just a simple recipe; it’s a celebration of the season’s bounty, a reminder of warm summer days and crisp autumn nights. I encourage you to try this recipe and experience the deliciousness for yourself. Don’t be afraid to experiment with different variations and substitutions to create your own signature applesauce. And most importantly, enjoy the process of creating something delicious and wholesome from scratch. Share your creations with friends and family, and let them savor the taste of late summer. And if you do try it, let me know what you think! What fruits did you use? What spices did you try? Happy cooking!