You can boil almost any apple down into a sauce, if you cook it long enough.
However, the best sauce apples are those that have a soft enough flesh to break down with only little cooking, meaning that less taste is lost.
A Charles Ross Apple is a good example of an apple that won't lose its shape easily to break down into sauce; this makes the Charles Ross apple a better cooking apple for pies, where you want the shape maintained.
Apples that are good for making sauce with are also good for making apple butter with.
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