Applesauce is delicious. This is better. My sister is the creator of this. Years ago, she made this for The Progeny. They loved it. They still do. I used to make huge amounts of this and can it in quart jars. The Eldest One used to eat it by the quart, quite literally. I’m giving you amounts, but this is a totally flexible recipe. Change the amounts to suit your tastes, or what you have. It’s pretty simple—apples, pears, plums, cinnamon sticks and some allspice. You can add sugar or not. It depends on how sweet you want the mixture to be and what kind of fruit you use. I used about 1/3 cup of sugar for this batch.
Put all the fruit in a large pot, including the cider. 
If you are using mulling spices, either place them in cheesecloth or a tea ball. I use the tea ball option. Just hang the tea ball in the pot. Add the cinnamon sticks and the salt.
Put the pot on the burner over medium-low heat and simmer. 
Stir…simmer…stir…simmer…well, you get the idea. When you stir this occasionally, reach all over the bottom to make certain nothing is sticking. As long as you have a heavy-bottomed pot and low heat, you shouldn’t have too much trouble. 
This will take anywhere for 30 minutes to about an hour, depending on how mushy you want the apples and why type of apples you choose. I like to leave the mixture chunky, but if you prefer it to be smoother, then purée the mixture with in immersion blender (remove the spices first, please).
As I mention, I like to use a mixture of apples, like Granny Smith, Jonagold, Cortland, Macintosh, or Gala. I’ve used Santa Rosa plums, as well as Italian prunes. Leave the skins on the plums, as they add to the beautiful color. I like to use Bosc pears, as they add a spicy note, but here I used Bartlets.
Spiced Pear-Plum Applesauce
- 4 large apples, peeled, cored and cut into chunks (see NOTE)
- 2 large pears, peeled, cored and cut into chunks
- 3-5 plums, pitted and cut into quarters
- 3/4 cup unsweetened apple cider (cranberry juice is nice, too)
- 2 cinnamon sticks
- 1 tablespoon mulling spice (optional—see NOTE)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/3-1/2 cup (white) sugar (brown or maple will darken the mixture)
Put all the fruit in a large pot, including the cider. Add the cinnamon sticks and the salt. If you are using mulling spices, either place them in cheesecloth or a tea ball. I use the tea ball option. Just hang the tea ball in the pot.
Place the pot over medium heat; bring to the boil. Lower the heat and simmer for 30-50 minutes. You’re going to stir this occasionally, reaching all over the bottom. I like to leave the mixture chunky, but if you prefer it to be smoother, then purée the mixture with in immersion blender (remove the spices first, please). Cook until the apples are almost falling apart. Taste and add sugar, if you wish, beginning with the least amount. Stir in the salt and ground allspice. Cool to room temperature; refrigerate until chilled. Keeps for at least 10 days in the fridge.
NOTE: I use a mixture of apples, like Granny Smith, Jonagold, Cortland, Macintosh, or Gala. I’ve used Santa Rosa plums, as well as Italian prunes. Leave the skins on, as they add to the beautiful color.
Spiced Apple-Pear-Plum Sauce Recipe©Marcia Lahens 2017. All rights reserved.
Pop the mixture into a container and into the fridge. I love this poured over vanilla ice cream…mmmmmmm!
Goddess Cooks 