I know that I’ve already sauced and analyzed many of these varieties the first year I did it but I seemed to have lost my notes on them!  Oh well – more sauce for me!

The other morning I peeled, cored and sliced some of our William Pride apples.  These are probably our sweetest apples at this time of the year.  They have a beautiful red skin. 

When they cooked down they maintained their shape and made a chunky sauce.  It seemed a bit chunky and watery to me.  Now, I don’t mind chunky sauce but I don’t like it when it’s watery so the texture was a bit off to my liking.

I felt the sauce lacked flavor.  There was a hint of tart, apple flavor but mostly it was just blah.  This seems to be pretty consistent with most ‘sweet’ apples when you cook them into sauce (for my taste buds anyway). 

Not my favorite but I can see how it would be a nice chunky addition to a mix of a few other varieties.