Best Apples for Homemade Apple Sauce?
- Dommy Jun 7, 2007 10:57 AM
Okay... for the cookbook of the month project, I've decided to do Edna's Apple Sauce. It sounds so easy and yummy and we LOVE apple sauce! :)
My question is though...what apples would work best? My favorite are Pink Ladies... they have the right balance of sweet and tart... but should I use a particular 'apple sauce kind?' Her recipe just calls for 'apples'. But I'd like a nice sweet and tangy sauce with a good body. Not watery...
Any help would be great! And of couse I will report back! :)
I like good old NY, VT etc. Macintoshes for applesauce. I make mine in the microwave and do not need to add any water to it.
How about a combo of Pink Ladies and Granny Smiths?
I grew up with homemade applesauce, and one of my favorite desserts from childhood, my mother would shred some leftover challah and brown it crispy it butter in a skillet, put it hot onto a bowl of warm applesauce and put a dollop of loosely-whipped heavy cream on top. We called it "crumby applesauce" but it was anything but crummy.
I've made applesauce just with local McIntosh, adding a few strips of the peel for a slightly pink color.
Maybe this is a stupid question, but why are you making applesauce when apples aren't in season? Or is this a post from the S. Hemisphere.