This is not the first time I’ve made applesauce out of Wolf River apples … it’s just the first time I’ve made time to write up the analysis – whoops! 

Anyway – I’m feeling much more determined to get some of these mid-season apples cooked into applesauce and analyzed for you all!

Wolf River … too big and soft to even put through the apple peeler/corer/slicer so I just cut it into chunks.

On a complete side note – it’s really interesting that the apple flesh started to brown pretty much as soon as it was exposed to air.

I cooked these babies up just like all the rest and it turned into applesauce a few hours later:

I have to say … not my favorite.  It was a sour, dry, almost paste-like texture for applesauce. I think one mixed in with others would create depth (maybe 2 or 3 if the batch is big enough) but I would never use these alone to make applesauce again.  Definitely not a high star rating in the applesauce department for my taste buds.