I've been making applesauce each year for I don't know how long. Where I live there are plenty of apples every fall. Just about any kind you could want. I always mix apples for my applesauce because they each have their own quality. Now some apples I never use, like red or yellow delicious, or Rome apples. It's not that I have anything against them, they just seem more like eating apples than cooking apples. I have an absolute passion for a good yellow delicious with cheese, and they make a nice tart tatin also. But anyway, I always include either gravenstiens, or newtons, or granny smiths. The rest that I include are usually very red, because those add sweetness and color.
Obviously one doesn't need a real recipe for making applesauce, and it's all about taste. But for what it's worth here's the ratio I used.25 pounds of apples, about 5 pounds each of 5 different kinds, some green, some red
3 cups of white sugar
1 tbls Ceylon cinnamon, or whatever kind you have
5 cups of good nature apple cider
For the cooking and canning details on the recipe see my other blog here.
