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Prune-Vanilla Applesauce
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 6 cups
Ingredients
Ingredient Checklist
3 1/2 pounds apples, such as McIntosh, Gala, and Braeburn
3 tablespoons fresh lemon juice
1 cup chopped prunes
2 tablespoons dark-brown sugar
4 teaspoons pure vanilla extract
Cook's Notes
Refrigerate applesauce up to 5 days, or freeze up to 2 months.
Gallery
Prune-Vanilla Applesauce
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 6 cups
Gallery
Prune-Vanilla Applesauce
Prune-Vanilla Applesauce
Prune-Vanilla Applesauce
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 6 cups
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 6 cups
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Yield: Makes 6 cups
Makes 6 cups
Ingredients
Ingredients
- 3 1/2 pounds apples, such as McIntosh, Gala, and Braeburn
- 3 tablespoons fresh lemon juice
- 1 cup chopped prunes
- 2 tablespoons dark-brown sugar
- 4 teaspoons pure vanilla extract
Directions
Peel, core, and slice apples.
In a large pot, bring apples, lemon juice, prunes, vanilla and 2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar.
Let cool, then transfer applesauce to airtight containers.
Cook's Notes
Refrigerate applesauce up to 5 days, or freeze up to 2 months.
Cook’s Notes
Refrigerate applesauce up to 5 days, or freeze up to 2 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Prune-Vanilla Applesauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Prune-Vanilla Applesauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
