Popular Posts
-
This really only belongs on my crafty blog but since Diane and I both created a quilt for the contest I thought I’d share it with you all o...
-
The 2018 apple season started out with not the best weather – it rained and rained and rained some more. One afternoon on a whim, my mother...
-
Our vertical planters all started with this one wall. Jared made it using half logs. Once I looked at it – I realized the same goal could...
-
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...
-
The Crimson Crisp is another new variety in our shop this year. It seems to me that the majority of the people that sample them end up buyi...
-
Next up to talk about it the Fireside. Now, the Fireside’s are big apples and are a bit more tricky to get through my peeler, corer, slicer...
Facebook Badge
Our Blog List
-
Api Etoile22 hours ago
-
S'mores Cake4 months ago
-
Top 10 Fall Farms!
Wednesday, October 15, 2014
Honeygold–A Saucesational Analysis
The honeygold’s have all been sold for the 2014 apple season but I managed to snag just a few of the samples so I could test it as a sauce.
I peeled, cored and sliced up these delicious apples (which by the way are in my top five for eating apples) and cooked it down into a sauce. I am happy to report that it cooked down into a chunky, delectably sweet applesauce!
I would definitely sauce these apples by themselves and enjoy it – a few more varieties would give it some added depth – but these can definitely hold their own when cooked down!
Subscribe to:
Post Comments (Atom)
Posts
0 comments:
Post a Comment