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Nov 30, 2002 08:22 PM

Favorite apple for making applesauce?

  • r

What is the best variety of apple to use for applesauce?

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  1. Our family always stuck by the humble Golden Delicious. We cut them up in quarters, cook 'til just softened, then run through a foley mill to get out the seeds and skin. There are snazzier apples out there, but this is a fool-proof old standby.

    5 Replies
    1. re: Jessica E.

      So you know....when cooking the apples, just add only the smallest ammount of water at the bottom of the pot, maybe a tablespoon or two. No sugar is ever necessary.

      1. re: Jessica E.

        >> No sugar is ever necessary.

        Please allow me to pick a nit. If you prefer sweet applesauce and accidentally use too many sour apples, some sugar may be necessary.

        1. re: Bruce H.

          If you're using Golden Delicious only, I don't think you'll need sugar unless you have a real sweethtooth. I'm just passing along a three-generation old recipe here as it stands.

          1. re: Jessica E.

            You're right. I didn't notice you were talking about your own recipe, thought you were talking about applesauce in general. I agree, if you're using golden delicious and they're anywhere near ripe, they don't need any extra sugar. And when you can find good golden delicious, they're really, really good.

            As to the sweet tooth, I grew up with one, then developed diabetes. It's been a struggle to overcome the tastes of a lifetime. What I miss most is ooey gooey icky sticky overfrosted pastry.

            1. re: Bruce H.

              My older brother had childhood diabetes, so I grew up with alot of applesauce!

              He might not be the type to admit it- but I think he misses the chocolate more than anything ;) We all still love the Golden Delicious applesauce, though.

    2. When we make applesauce, we use a few of every kind of apple in the store. We peel and core, roughly cut the apples in to chunks, add a small amount of both suagr and water, a couple of cinnamon sticks and cook until the apples are very tender. Then we mash with a potato masher. We end up with a nicely textured sauce.

      1. I use a variety. Macintosh have a nice balanced flavor for sauce, and their less than crisp market texture means I prefer them in sauce than from the hand, as it were.

        Macouns, a crisper and slightly tarter Mac hybrid, are also good.

        I love adding Baldwins, Russets and Winesaps for their complex and somewhat tart flavors, which you rarely find in store-bought applesauce.

        1. Our old family recipe called for "whatever you have too many of." Or Russets, because they were so plumb ugly people didn't want to see them sitting around, and didn't want to eat from hand because the rough texture made the skin crawl.