As I’m sure you’ve heard us advice you before, the best apple to use to make sauce is – as many different varieties possible (aka our ‘Baker’s Mix’). This is the same reasoning behind our amazing unpasteurized, unpreserved apple cider – all those different apples create such an amazing, delectable blend of apple goodness it’s hard to imagine anything else.

Well – since I live on an apple orchard and we grow 55 varieties I’m going to test our theory of the mix and sauce making. I’m going to make a mini crock pot of sauce out of each variety we have and then share with you my opinions and observations. If the rest of my family is present I will also share with you their thoughts on the subject. Please remember when reading my comments – I’m a sweet apple girl. My favorite apples are Silken, Sansa, Honeygold, Gala, and Fuji – all super sweet apples.

For the most part, I will be running the apple through our peeling/coring/slicing machine and putting in the pot. I will never add any seasoning or sugar to the sauce (I may do some random pots of sauce with other ingredients along the way but I’ll be sure to be very clear when I do this). Not only will this help stock my fridge with sauce for my kiddo’s for awhile but it will give me a better idea as to how each type of apple cooks.

Since I’m starting mid-season I should be able to test about 20 different apples for sauce this season… This whole experiment will probably take a few years but I promise to get through it for you and by the end, we’ll all know the truth about which apple(s) make the best sauce.

First apples on deck: MacIntosh, Gala, and Jonathan – stay tuned…