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Jun 7, 2007 10:57 AM

Best Apples for Homemade Apple Sauce?

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! :)


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  1. 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.

    1. 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.

      1. I like a mix of apples, because then some dissolve into mush and others stay chunky. Empire, Gala and Granny Smith mix well.

        1 Reply
        1. re: piccola

          I use a combo also but I use Fuji and golden delisous and a few granny smith You
          have to have a sweet/tart to make good applesauce.

        2. I've made applesauce just with local McIntosh, adding a few strips of the peel for a slightly pink color.

          1. 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.