Putting a Blush in your Sauce

I’m a bit obsessed with applesauce. Not the smooth type found in glass jars on the grocers shelf, but the chunky, unsweetened kind that you can make yourself. My favorite applesauce is a deep pink color that comes from the addition of purple plums.
Mix it into your oatmeal, place it on top of yogurt, or just eat it in a bowl…yum!

Pink Applesauce

8 apples – I like to mix different varieties for a more interesting flavor but don’t use Granny Smith. They are too tart.
8 Italian plums
Juice and zest of 2 navel oranges
Juice and zest of 1 lemon
Sugar to taste (optional)

Makes about 1-1/2 quarts

Preheat oven to 350F
Wash fruit in cold water. Peel apples and cut into large chunks, about 4 pieces each. Remove pit from plums and cut in half. Place fruit in ovenproof saucepan or casserole dish. Add orange juice, and lemon rind. Mix together, cover and bake for 30 minutes.

Remove from oven. Fruit should be very soft. Mash slightly with a potato masher, leaving some chunks. Adjust sugar, if desired.

Quick, easy and delicious! Store in the refrigerator for up to 2 weeks.

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