What to Do with Your Apple Haul from Sky Top Orchard?

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Apple Sauce & Butters

Homemade applesauce is not only delicious but also incredibly easy to make. Applesauce is a continued favorite in our house, and nothing beats making it with fresh-picked apples from Sky Top Orchard.

If you’ve ever wondered which apples are best for sauce or butters, we’ve got you covered—after years of experimenting, we know what works. See our recommendations below. You can use a single variety of apples or a blend of sweet and tart apples for the best flavor. Grab a bushel and get ready to stir up the best batch yet!

Since applesauce freezes well, we like to make a large batch at the end of the season with any leftover apples, then freeze it in individual portions to enjoy throughout the year. We love using applesauce as a topping for pancakes or waffles, stirring it into oatmeal for a naturally sweet boost, or mixing it into marinades and sauces for pork and chicken. It also works wonderfully as a substitute for oil in baked goods.

Our Top Apple Recommendations:

Lodi/Early Transparent

Lodi apples are the first to ripen at Sky Top Orchard each year, usually in late June to early July, and are prized for their perfect texture for applesauce and butters. Though too tart for snacking, their soft skin breaks down easily when cooked, making smooth, creamy applesauce with minimal effort.

McIntosh

McIntosh are excellent for sauces and butters because of their soft texture that breaks down easily. McIntosh’s floral and fruity notes give your sauce a rich, old-fashioned aroma and flavor and its high water content yields a juicy, flavorful sauce.

Cortland

Cortland apples make a smooth, mellow applesauce with a pleasant sweet-tart flavor and a naturally light color, thanks to their slow browning. Their pale flesh and red skins can create a beautiful pink sauce if cooked with the skins on and then strained. Juicy but less watery than McIntosh, Cortland apples yield a thick, flavorful applesauce without being runny.

Golden Delicious

Naturally sweet, this is a perfect choice for a sugar-free alternative to making applesauce. They are mildly sweet with low acidity — perfect for a healthier applesauce for babies and kids. Their flavor is gentle and buttery, making them great solo or as a base apple when blended with more tart or aromatic varieties (like McIntosh or Jonathan) to add complexity.

Jonagold

Jonagold apples make a rich, flavorful applesauce with a balanced sweet-tart taste and a hint of honey. They break down easily when cooked, creating a smooth texture with just the right amount of body. Their juicy flesh adds natural sweetness without making the sauce too thin, resulting in a vibrant, well-rounded applesauce.

To Mix or Not to Mix:

As the season continues and more varieties ripen, we suggest mixing apples to enhance the flavor and create a nuanced blend. We suggest using a combination of Jonagold, Golden Delicious, Cortland, and McIntosh. 

Other pro tips and recommendations:

Can you freeze apple sauce? Absolutely! We recommend freezing individual portions to enjoy throughout the year. 

What else can I do with applesauce (beyond snacking?):

• Classic accompaniment to pork dishes

• Topping for pancakes, waffles or other deserts

• Stirring into oatmeal for a naturally sweet boost

• Mixing it into marinades and sauces for pork and chicken

• Substitute for oil or eggs in baked goods

Some recipes call for added sugar. Should I add it?

Depending on the variety used, we recommend skipping sugar altogether or adjusting the sugar used (because the natural sugar in the apples usually does the trick!) For example, if you use an incredibly tart apple like Lodi or McIntosh, we may recommend using a natural sugar additive like honey. However, if you add sweeter apples to your blend (like Golden Delicious), a sugar additive is likely not needed. 

Homemade Sky Top Orchard Applesauce (Makes 6 cups)

Ingredients

4 chopped apples, cored, peeled, and chopped (about 12-15 medium apples)

1 tablespoon lemon juice

½ cup apple cider

1 teaspoon ground cinnamon

1 Pinch of sea salt

Sugar to taste (optional, see above)

Instructions

1. Add the chopped apples to a large pot or saucepan along with the lemon juice, apple cider, ground cinnamon, and salt. Cover with a lid and let the apples simmer over low heat for 45 minutes to 1 hour, stirring occasionally. Stir more frequently in the first few minutes to prevent sticking or burning until the apples begin to soften. Cook until the apples are very soft.

2. Remove from heat and allow the apples to cool.

3. For a chunkier applesauce, use a potato masher to reach your desired consistency. For a smoother texture, use an immersion blender.

4. Serve warm or chilled.

Stay tuned for Sky Top’s very own cookbook with this recipe and more of our favorites! Coming soon!