When it comes to creating great applesauce, ones need to know what apples make the best sauce. There are many varieties of apples that can be used in sauce making. In fact really any apple can be used. But not every apple is a good choice. The best baking apples I usually skip as they hold up well when cooked so they take longer to turn into sauce.

When making sauce, I think the overall goal (besides awesome flavor) should be to use a combination of apples that will enable you to add little or no sugar. By having a combination of sweet and tart apples you can pull this off.

Before I get started with exact varieties I bet I am going to get this question so let’s cut to the chase. When it comes to using Honeycrisp apples for applesauce I wouldn’t. They do have a good flavor, but I think their increased cost (check out my post on why they are more expensive) is enough to drive me to cheaper, yet still tasty apples for sauce.

First I will give you a list of apples that I think make for good applesauce. The second list will be apples you can add to your applesauce so you won’t need to add any additional sugar.
Then you will find my experience working with some different combination as well as incorporating other fruits.

Variety
McIntosh
Paula Red
Ginger Gold
Gravenstein
Jonathan
Jonamac
Transparent
Cortland

For no sugar added applesauce

Variety
Gala
Golden Delicious
Fuji
Swiss Gourmet

Below you will find a list of apple sauce combination that I used in past seasons. For each I indicate if I had to add sugar or not.

McIntosh Apples – The Best for Applesauce
McIntosh are one of the best apples for sauce. They break down really easily and make the sauce taste amazing. But you will probably need to add sugar to your sauce so that it isn’t so tart. Or you can mix in a few sweet apples like Galas. Another option would be to use Empire or Cortland apples which are related to a McIntosh and also have good flavor.

Transparent Apples – The Best for Summer Applesaucey
Before McIntosh are available, you can find Transparent apples. I bought them during the summer around mid July.. They are very tart, so I had to add sugar a good amount of sugar to them when the sauce was done. This is a good apple for those that like their sauce on the tart side. The texture of this applesauce was awesome!

Best Apples for Chunky Applesauce
If you are looking to make a chunky applesauce, try using Ida Red apples. These apples hold up well in cooking, so your end results will be more naturally chunky that other sauce made with other varieties.

Pear Applesauce

Prime Gold & McIntosh Apples and Pears
Prime Gold is similar to Golden Delicious so if you can’t find it, use Goldens. I added 3 Spartlett pears to bring another depth of flavor to the party. This is a great way to bring the flavors of two of fall’s most beloved fruits together. No additional sugar was needed. Click here for my full recipe.

McIntosh, Pippin, and Red Delicious Apples
This time I wanted to try 3 different apples and see what I got. I used 4 McIntosh, 4 Pippin, and 2 Red Delicious (Hawthrone variety). I wanted to use up the Pippin apples I had. I thought the sauce needed a little extra, so I picked out a couple of the heirloom Red Delicious apples to add more flavor and a bit more sweetness. This wasn’t as sweet as the Prime Gold/McIntosh combo, but I only needed to add about 1/8 cup of brown sugar to get the amount of sweetness I was after.

Jonared Only
Jonared apples are unique in that the outer red skin bleeds into the flesh of the apple. This makes for one beautiful red colored applesauce. I used 10 apples. Jonareds are pretty small apples. I needed to add 1 1/2 tablespoons of sugar to make the sauce perfect.

Peach Applesauce

Peach & Apple Mix
For this sauce, I used one peach, 2 Jersey Mac apples, 2 Ginger Gold apples, and 3 Paula Red apples. A Jersey Mac is very similar to a McIntosh, and both Ginger Gold and Paula Red are good for cooking and have a nice sweet/tart balance. The peach added some acidic of it’s own, so I did need to add about 1/4 cup of sugar to this one to get it just right. Click here for the full recipe.

Cranberry & Apple Mix
Add fresh cranberries to your applesauce adds a great dimension of flavor. I usually have to add a little bit of sugar to this sauce to help counter the tartness of the cranberries. Click here for the full recipe.

Special Tips
Try to buy seconds if you can for applesauce. A lot of farms sell seconds. They are cheaper apples that may not look as good as the other apples, but taste just the same at a fraction of the cost. So you can get a lot of apples to make a lot of sauce without a lot of your dough.

Also it’s worth it to invest in a food mill. That way you can make your sauce without having to remove the skins before hand (unless you really like peeling apples).

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Comments for This Post

  1. Alyce December 20, 2011, 6:19 am

    The very best apples for applesauce are Gravenstein, though they are not widely available.

  2. Lani August 17, 2014, 4:17 pm

    I have found that the Yellow Transparent apple makes the best applesauce for me!

  3. Eric Samuelson August 17, 2014, 8:52 pm

    Transparents do make a sauce with a great texture!

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