New This Month

Prune-Vanilla Applesauce

Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups

Source: Everyday Food, January/February 2012


  • 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


  1. Peel, core, and slice apples.

  2. 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.

  3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar.

  4. Let cool, then transfer applesauce to airtight containers.

Cook's Notes

Refrigerate applesauce up to 5 days, or freeze up to 2 months.


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