Sauce Apples

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You can boil almost any apple down into a sauce, if you cook it long enough.

However, the best sauce apples are those that have a soft enough flesh to break down with only little cooking, meaning that less taste is lost.

A Charles Ross Apple is a good example of an apple that won't lose its shape easily to break down into sauce; this makes the Charles Ross apple a better cooking apple for pies, where you want the shape maintained.

Apples that are good for making sauce with are also good for making apple butter with.

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See Also: Apple Butter, Applesauce


Other entries for: Sauce Apples
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Other entries for: Apples
Applecrabs, British Apples, Cider Apples, Cooking Apples, Crab Apples, Fresh-Eating Apples, Juice Apples, Pie Apples, Russet Apples, Salad Apples, Smith's Cider Apples

Other entries for: Hard Fruit
Apricots, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for: Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit

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