Braeburn, Cortland, Crispin, McIntosh, Fuji, Golden Delicious, Gravenstein, Liberty, Jonamac, Ida Red, Rome and/or any soft variety are great for applesauce. These cook faster as well. If you like your applesauce sweet, then go for the sweeter varieties of apples to avoid adding any sugar. Personally, I like to combine few different types since they make the most flavorful applesauce in my book.
2. Flavoring Options:
- Lemon juice/zest: Lemon really brightens the flavor of apples and balances the sweetness. Try about 1.5 tbsp of lemon juice along with a strip of lemon peel (no pith).
- Apple cider Vinegar:No lemon? Use Apple Cider vinegar instead.
- CinnamonInstead of the powder, you can use a cinnamon stick in its place. Just remember to remove it before blending the apples.
- Apple Juice: While I hardly use much water in this recipe, you can add in some apple juice instead of water. You can even use a little more in case you want a thinner applesauce. Add it in the pressure cooker along with apples./li>
- Sweetener: If you want to add sugar, you can use plain white sugar. But brown sugar suits this better in my opinion. Consider Maple syrup as well.
- Other Spices: Nutmeg, Allspice are other spices that go well with applesauce. Just add a generous pinch in this recipe. I, at times add nutmeg along with Cinnamon. A friend of mine uses Vanilla extract (about 1/4 tsp) to her applesauce. Star Anise, Cloves (just 1 to 2), even Ginger are great with applesauce.
- Salt:A pinch of salt helps to bring out the sweetness of the apples.
- Butter:For a luxurious creamy sauce that tastes "oh-so-good" over your pancakes (..and whatever else you may choose to drizzle it with), add in a little bit of butter. It seems to balance out the flavors and add a nice smoothness to the applesauce. Now browned butter - well that's just makes this gourmet!