Spaetzle has it right...but, let us put it this way....
apples that aren't quite as sweet have less sugar (a simple carbohydrate)...they have more starch (a complex carbohydrate), this starch breaks down to form pectin...a plant based form of gelatin (which is usually produced by animal based cartilage)
the pectin form a stasis which holds the applesauce together.
Make your sauce a little sweeter by adding some pippins, or crispins...
But my favorite sauce is made right from McCouns and Cortlands!
SPAETZLE 4/20/07 4:06 P
Texture and cohesion, primarily. The sweeter apples tend to fall apart and liquefy more readily than the tarter ones. They fit best into an applesauce recipe when used in conjunction with other, more sturdy varieties.
It's only a recommendation, though; if all you have access to is a Red Delicious, try it and see how you like the result. :-)
CRAZY.GAL2 4/20/07 11:58 A
hey i looked at the applesauce recipe and it said i shouldnt use certain types of sweet apples...why? what will happen if i use other ones because i usually only have those....
