“Official” Taggart’s Applesauce

Available at the orchard this week: Gala, Macoun, Spartan & Cortland. 

(Empire could mature as early as this weekend – please call the orchard for the most up-to-date list of what’s ripe)

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One of the most common questions we hear at our apple stand is “What’s the best cooking apple?” Our answer is “Any apple makes for a good cooking apple”!  It’s true!

With the exception of Red Delicious, which is strictly a snacking apple, any of our varieties would work just fine in your pies, crisps, cobblers, breads and sauces.  Sure, there might be a few qualities to consider: A firmer apple will hold its shape better in a pie and a tarter apple might be a better choice in recipes with added sugar.  But don’t over think it!

In our homes, we simply use what we have on hand – more often than not it’s a mixture of varieties.  Keeping that in mind, we’d like to share the “official” Taggart applesauce method!

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  1. Gather your apples. This batch contained Gala, Macintosh, Ginger Gold, Cortland and Empire (whatever you have on hand).
  2. Peel, core and slice – no need to chop or dice!
  3. Place in a slow cooker.
  4. Heat on high for 4 hours or low for 8 hours.

That’s it!

I prefer my sauce with a chunkier, rustic texture – I simply stir the cooked mixture with a spoon and call it a day.  Alternatively, you could use a blender for a smoother puree.  I typically keep mine sugar free but feel free to add sugar and/or cinnamon to taste.  It’s ready to eat, store in the fridge or freeze!

Enjoy!

 

 

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