Applesauce tastes best if you use the right apples to make it! Here are a few super tasty apple varieties for the yummiest applesauce in the world.
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Pin ItWhat are the Best Apples for Applesauce
Idared: Idared apples are best for a smooth, creamy applesauce. Peel and core six Idared apples and cook until soft for a perfect texture.
Jonagold: Use Jonagold apples for a naturally sweet applesauce. When using five Jonagold apples, there is no need to add sugar since they are naturally sweet.
Red Delicious: Red Delicious apples are ideal for a mild, less tangy applesauce. Use six Red Delicious apples and reduce the cooking time slightly to maintain their delicate flavor.
Golden Delicious: Golden Delicious apples create a rich, buttery applesauce. Combine five golden apples with a pinch of cinnamon for added depth of flavor.
Honeycrisp: Honeycrisp apples add a crisp and refreshing taste to your applesauce. Use four Honeycrisp apples and reduce the sugar by half to accommodate their natural sweetness.
Granny Smith: Granny Smith apples make a tart and tangy applesauce. For a sweeter version, balance the tartness of five Granny Smith apples with two tablespoons of honey.
Gala: Gala apples are perfect for a naturally sweet and mellow applesauce. Use six Gala apples and skip additional sweeteners.
Storing and Freezing Instructions
To Store: No matter which apples you use for your applesauce, the storage will be the same. Let the freshly cooked applesauce cool to room temperature, scoop the cooled sauce into a jar or resealable container, seal it, and store it in the refrigerator for four to six days.
To Freeze: Applesauce can also be frozen for up to six months for longer storage. Just scoop the room-temperature applesauce into ice trays, freeze, and pop the frozen cubes into a freezer bag. Label the bag with the type of applesauce and cooking date, and keep it frozen.
