A fifth apple that I sauced up this past Monday was the Idared.  Idared’s are one of our later apples – a very good keeper – tart, crisp.  I peeled, cored, and sliced just like I always do and it cooked into a slightly chunky lighter-colored sauce.  The applesauce had a unique tart flavor.  It was decent but I think mixing it with at least one other apple would make a huge difference. 

Past Apple Tests:

• Baker’s Mix - August
• Baker's Mix - October
• Braeburn
• Cameo
• Cortland
• Dandee Red
• Fireside
• Fuji
• Gala
• Ginger Gold
• Golden Delicious
• Granny Smith
• Jonagold
• Jonathan
• MacIntosh
• NW Greening
• Paulared
• Scarlet
• Silken
• Snow Sweet
• Spartan
• Sweet 16
• Tolman Sweet
• Valstar
• Zestar

This comes directly from the Wisconsin Apple Grower Association Cookbook.

Savor the old-fashioned goodness of baked apples, especially Idareds, which holds their shape perfectly and look beautiful on the table. Developed in Idaho, Idared is a cross between two old time New York apples, the Jonathan and the Wagener, first raised in Penn Yan in 1791. Idared’s debut in the United States came in 1942 and today the variety is prevalent in orchards in the East and Midwest, despite its mountain state origin.

Underneath a supple red skin, the fruit’s crisp, pale yellow-green flesh is juicy, fine-grained and tender. It has a aromatic fragrance similar to that of a Jonathon, but is moderately tangy with a slight sweetness.

Idared keeps its shape and flavor well in pies, yet cooks down nicely and is often used in apple butter. This variety is also suitable for eating fresh, and for use in cider salads, freezing, desserts and processing. Idareds make a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color.

Available in Wisconsin around the middle of October.