Applesauce is made of apple?
So, you might be thinking what is the best apple for applesauce?
Let’s see what Kenny would like to tell you about it.
I grew up in a small town with my grandmother.
My parents have split up and started their own life in another city.
However, I still grow up happily!
My grandmother is such a loving figure.
She always knows what I need,
And like typical grandmothers, she likes to cook so much!
I am so blessed that my stomach is always full,
..thanks to her.
As I become an adult I have to start to begin…
…my own journey. College, university, and then work.
I have been working at a restaurant but since the..
…pandemic comes, the sales go downhill,
…and I got fired. A little bit stressed out of..
…the situation I need support, so I call my grandma.
She was loving, looking calm as always,
As she cooks applesauce to use later on.
After the call I felt more energetic,
And suddenly I get an idea to sell an applesauce jar..
…by myself with my grandmother’s recipe!
You won’t believe it, the sales have successfully changed my life!
Success could come from hard work and persistence,
…and could also come from applesauce, like Kenny!
Anyway, do you know the secret of Kenny on why…
…would he be so successful on making apple sauce?
Read further to reveal...
Choose The Sweetness Level
Best Apple For Applsauce: Sweet
Cortlands apples are a cross between McIntosh and Ben Davis,
…and they’re acidic, sour, and juicy.
Because of their strong acid content,
they are more resistant to oxidation,
making them an excellent salad ingredient.
Apple garnishes are fantastic!
I would recommend you this Cortland as it tastes that good!
Fuji is without a doubt one of the most popular..
…apple varieties today. The most distinctive characteristic
is a lovely pink speckled flush on a yellow-green background.
It has a dull white skin that splits neatly when snapped,
and it’s crisp and delicious.
The flavor is primarily sweet and pleasant
especially when served slightly chille), but it isn’t very memorable.
Fuji is Japanese, as you might expect,
having been created in the 1940s and released in 1962.
Its ancestors, on the other hand, are all Americans.
Fuji is a cross between the widely grown Red Delicious
and the lesser-known Ralls Janet,
which is said to be the source of Fuji’s lovely pink flush.
Anyway, have you ever tried the dried Fuji apples? Try this one and thank me later.
These are one of the most important apple varieties…
…to emerge from the twentieth century.
They are not only a parent of many other apple types,
but they are also quite popular in the commercial apple market.
They have thin skin yet are crisp, and they are sweet but adaptable.
They’re great for baking, pies,
…and sauces since they stay chunky when cooked.
This apple also makes a fantastic salad apple…
..and is one of the finest for drying or freezing pieces.
I could say golden delicious is the most fresh one among others, so why don’t you try?
Best Apple For Applesauce : Sweet And Tart
Gravenstein apples are a species of the rose family (Rosaceae)…
…and belong to the rose family (Rosaceae).
Gravenstein has experienced various setbacks that…
…have prevented it from becoming a viable commercial variety,
…despite being hailed by many as one of the greatest tasting..
…baking apples on the market. It has a short harvest season,
…is difficult to export, and has a shorter shelf life than other apples.
Gravenstein trees have fragile stems,
…which makes the fruit prone to dropping before harvest.
Gravenstein apples are coated in thick red and orange…
…striping and have green to yellow overtones.
It has a crisp white skin with a lot of juice.
The Gravenstein apple is highly fragrant and has a typical..
…sweet-tart apple taste with hints of honey.
I have always loved this! Give it a try!
Jonathan apples are an excellent all-around…
…apple since they’re acidic yet sweet and crisp enough…
…to balance things out. There are numerous theories as to…
…who this apple’s “Jonathan” was named after,
…but most sources agree that Jonathan Hasbrouck…
…was the most likely choice (who first introduced…
…the apple to the Albany Agricultural Society).
This is a great apple that gave birth to other fantastic apples,
…such as the Jonagolds described earlier.
Definitely my favorite one!
Perhaps the most well-known of the apples, they have a crisp,
…juicy bite with a hint of sweetness. The taste is straightforward,
…with a crisp acidity and wine overtones.
We also know how much Steve Jobs admired them.
Even if you’re a staunch PC user, we’re confident you’ll like this apple.
So, it’s worth to try!
Best Sauce For Your Applesauce : Crisp, Tangy, and Sharp
Braeburn apples are prized for their tangy flavor,
crisp texture, and baking abilities.
This large-sized cultivar has a fresh,
lemony flavor with a tinge of autumn spice.
Apple pie filling made with Braeburn apples is some of the finest!.
The apples were unique in that their peels were patterned with both red
…and green, rather than being a single uniform color.
They also possessed a flavor that was more complex
….than other apples growing at the period.
Despite advancements in contemporary apple breeding,
the wild Braeburn remains a popular choice across the world.
There’s a lot of choice for Braeburn apple out there. but if you ask me what’s mine, here’s what I recommend you!
The apple’s skin is studded with tiny golden lenticels,
which add to the overall flavor. It has a crisp,
juicy yellow-toned flesh with a fine grain texture.
The Liberty apple is sweet like a McIntosh,
but tarter, and has a distinct taste profile with undertones of citrus and melon.
I could say this is the tastiest dried apple ever!
Ida Red Apples are another apple with…
…its origins spelt out in its name.
They come from Idaho specifically,
the University of Idaho’s Agricultural Experiment Lab.
Ida Red apples have a solid texture and a delicious,
tart flavor that isn’t too strong. They’re noteworthy….
…for the amount of time they can be kept.
People sometimes opt not to peel these apples…
because of their thin skins, resulting in a lovely…
…and eye-catching pink color in the completed dish.
It is the most unique dried apply… unique taste and texture, so worth to try, I guess?
Okay, so this apple’s origins maybe a little more…
…deceptive than the others on our list.
This is a classic American apple,
…hailing from the township of Rome in Ohio.
This apple’s thick crimson peel…
…and crisp acidity makes it ideal for creating ciders.
classic apple pies or even an apple sauce!
It has been known for the fact that its dairy free… let’s try it!
Here’s the magic: Let’s Make the Apple Sauce!
Peel The Apple
It takes a lot of peeling and coring to make applesauce.
Invest in an apple corer/peeler if you want to prepare…
..applesauce on a regular basis.
It removes the peel and core at the same time…
…with the turn of a handle, saving you a lot of knife labor.
Some versions will even chop the apples for you, which is an added bonus.
Mind Your Time
You’re ready to start boiling down your apples ..
…into a sauce once they’ve been peeled, cored, and diced.
You may either prepare your applesauce…
…on the stove or in a slow cooker. The stovetop technique…
…maybe preferable since it allows you to create larger amounts;
but, if you’re short on time, the slow cooker method…
…lets you be more hands-off.
Both methods work well, so it’s simply a question…
…of deciding which one is ideal for you.
There’s no need to add water to the pot…
…if you’re making applesauce in a slow cooker.
Simply throw your apples in, add a splash…
…of lemon juice to keep them from browning,
…and season to taste with sugar or spices.
Continue to boil the apples, stirring periodically,
…until they are soft enough to mash.
For a chunky sauce, use a potato masher;
…for a smooth sauce, use an immersion blender.
Because apples are usually sweet enough on their own,
….you might want to wait until you’ve tasted…
…your final sauce before deciding whether or not…
…it requires sugar. Use sugar alternatives instead…
..of sugar if you want a sweeter sauce but are watching your sugar intake.
Apple Sauce Recipe Sugar Free
- 2 medium honeycrisp apples, peeled, cored, and sliced into small pieces (sweet apples are ideal / leave skin on for more texture and fiber)
- 1 tsp cinnamon powder (plus more to taste)
- 2–3 tablespoons of water
- 1 tablespoon lemon juice or apple cider vinegar (for preservation, freshness, and tartness)
- 1-2 teaspoons maple syrup (or your preferred sweetener / optional)
- medium-sized pot (Instructions for using the Instant Pot can be found in the notes) Add peeled diced apples, cinnamon, a dash of water (as indicated in the original recipe: 2-3 Tbsp / 30-45 ml), and lemon juice or apple cider vinegar. Stir.
- Cover and cook over medium heat until it simmers, then lower to low / medium-low heat and cook for another 15-20 minutes, or until the apples are very soft and slightly caramelized. Stir once in a while.
- To make a loose sauce, mash using the back of a wooden spoon or a potato masher. For a smoother texture, you might use an immersion blender or a high-speed blender in a food processor (optional) — a useful step if you kept the skins on. Sweeten with a dash of maple syrup or sugar of your choosing (optional, depending on the sweetness of the apples).
- Enjoy immediately, or cool leftovers and store in the refrigerated for up to 4-5 days or the freezer for up to 1 month. Serve cold or warmed at low heat in the microwave or on the stovetop (add more water as needed if dry).
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Depends on how sweet you like your applesauce..
…there are a lot of choices of apple types!
Take a note that the apples that are the best apple for applesauce…
…are the ones that is soft, watery or juicy and sweet.
No matter how tart it is, you can always add more sugar…
…to your applesauce. So what’s your favorite apple?
Let us know by dropping a comment below!
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