4 ms·
I like Ruby Red apples for applesauce because there's no work involved. They come out of the skin as a sloppy puree.
by innocentoldguy 4y ago
I like Ruby Red apples for applesauce because there's no work involved. They come out of the skin as a sloppy puree.
- fellowniusmonk 4y agoYeah, I wish there was an index organized by "baking", "eating", "sauce". About 20 years ago I was visiting a friend in south eastern Indian. While buying groceries at a local chain there was a chatty old lady in the apple section who exclaimed that some breed of apple was available and that you didn't see them often any more and they made the best apple sauce. Intrigued I bought some even though I had no plan to make apple sauce and threw them in a pot like she instructed, they turned into a perfectly sweet and flavorful sauce with no intervention at all. It was almost a shame to add cinnamon they were so good. I tried an uncooked slice and it was the mealiest garbage I've ever tried but as a sauce it was the platonic ideal of an applesauce. I wish I could remember the variety.