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Sauce Apples



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.


See also:

Sauce Apples

Alexander Apples; Almata Apples; Arkansas Black Apple; Arthur Turner Apples; Ashmead's Kernel; Astrachan Apples; Ballyfatten Apple; Ben Davis Apples; Blenheim Orange Apple; Braeburn Apple; Cameo Apples; Crawley Beauty Apples; Crimson Beauty Apples; Criterion Apple; Dakota Gold Apples; Early Harvest Apples; Early Red Bird; Elstar Apple; Fallawater Apples; Freedom Apples; Gloria Mundi Apples; Golden Delicious Apples; Golden Noble Apples; Golden Sweet Apples; Goodland Apples; Gravenstein Apples; Grenadier Apples; King's Acre Pippin Apples; Liberty Apples; Lodi Apple; Lubsk Queen Apples; Mantet Apples; Monarch Apples; Nittany Apples; Orin Apples; Parmer Apples; Paula Red Apple; Peasgood Nonsuch Apples; Pettingill Apples; Pink Lady Apple; Pink Pearl Apples; Rhode Island Greening Apples; Rusty Coat Apples; Sauce Apples; Sayaka Apples; Skinner's Seedling Apples; Spartan Apples; Sweet Sixteen Apples; Tydeman's Red Apples; Wagener Apple; Westfield Seek-No-Further Apple; Winesap Apples; Winter Red Flesh Apples; Wolf River Apples; Yellow Bellflower Apples; Yellow Transparent Apples; York Imperial Apple; Zestar Apples

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Citation

Oulton, Randal. "Sauce Apples." CooksInfo.com. Published 18 August 2004; revised 25 July 2005. Web. Accessed 10/17/2017. <http://www.cooksinfo.com/sauce-apples>.

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