"It's always easiest to simply use what you have on hand, but many people agree that you should mix apple types in your homemade applesauce. Some of the best apples to use are the ones that are sweet and bright - the ones that are so juicy that they make a mess every time you take a bite. This means your applesauce will require less work when it comes to adding flavor, since the apples are naturally doing it for you."
"Applesauce is a soft texture, yes, but it's not entirely liquid. For that reason, most applesauce-making pros recommend staying away from Red Delicious apples. These might be one of the best apples for baking, but Red Delicious apples will hinder your applesauce more than help it. It's also worth being cautious when using Granny Smith apples, which are often firmer than other varieties, though you can get good results by mixing them with a softer variety."
Homemade applesauce requires only four ingredients: apples, water, sugar, and cinnamon, and is typically cooked on the stovetop. Texture matters: apples that are too firm or too mealy produce unsatisfactory results because applesauce should be soft but not entirely liquid. Red Delicious apples are generally poor choices because they can hinder texture and flavor, while Granny Smith apples are often too firm alone but can add tartness when blended with softer varieties. Sweet, juicy varieties such as Honeycrisp, Fuji, Golden Delicious, Braeburn, Gala, and Pink Lady yield complex flavor and reduce the need for added sweeteners.
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