Going through my list I discovered that I hadn’t sauced the ‘Duchess’ apples yet.  Duchess are the earliest apple that ripens at our orchard.  It is an old apple that many remember their mom’s or grandmother’s making pies and applesauce with.  It has a softer texture and needs to be used right away but it’s a perfect baking apple in the early season.

I peeled/cored/sliced the duchess that were given to me and popped them into the slow cooker adding zero sugar and zero spiced.  A few hours later, I stirred up the cooker and had some delicious apple sauce.

I really enjoyed it.  It has a slight tartness to it, they cooked down so the sauce was a bit mushy, but it really tasted like fall to me.

Is this the best apple yet for sauce?  Probably not, but being the first fresh applesauce I’ve had in awhile, it was definitely quite tasty.