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