Perfectly Pink Applesauce

Wash apples, cut them in half and remove core (don’t peel them). Cut each half into quarters. Wash plums, cut them in half and remove pit (don’t peel them).

In a large pan over medium-high heat, combine the apples, plums and water. Cook, stirring frequently, for 10-15 minutes or until the apples are soft. Turn off the heat and allow the fruit to cool until you’re ready to process them into sauce.

Using a food mill, remove skins and process the fruit to the texture you prefer (I like to use the medium disk for applesauce). Taste and adjust sweetness by adding a little sugar if needed (I almost never add sugar). Refrigerate for up to a week, or freeze for up to a year.

Note: If you don’t have a food mill, simply peel the fruit before cooking it. Add the skins to the pot while the fruit cooks. Remove skins before pulsing fruit in a food processor or blender. For chunky applesauce, use a potato masher.