Perfectly Pink Applesauce

from ButterYum
makes 2 quarts


  • 4 pounds red-skinned cooking apples (Ida Red, McIntosh, Paula Red, Fuji, etc)
  • 4 dark red or purple-skinned plums (Methley, Redheart, Rubyqueen, etc)
  • 1 cup water (or apple juice) 


  1. Wash apples well, cut in half, and remove core (don't peel); cut each half into quarters.
  2. Wash plums well, cut in half, and remove pit (don't peel).
  3. In a large pan over medium-high heat, combine the apples, plums, and water.  
  4. Cook, stirring frequently, for 10-15 minutes or until the apples are soft.
  5. Turn off the heat and allow the apples to cool until you're ready to process them into sauce.
  6. Using a food mill, remove skins and process the apples to the texture you prefer (I like to use the medium disk for applesauce).  
  7. Taste and adjust sweetness by adding little sugar if needed (I almost never add sugar).  
  8. 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 apples and add the skins to the pot while the apples cook.  Remove skins before pulsing apples in a food processor or blender.  For chunky applesauce, use a potato masher.