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McIntosh: Perfect for Applesauce!

Updated: Oct 2, 2023

It's hard to imagine a more perfect apple for applesauce than a McIntosh. This medium-sized aromatic apple emits a honey and spice-filled fragrance, has a sweet, bright flavor, and boasts a snow white flesh that separates easily from the skin. McIntosh is juicy, crunchy, tart and tangy - everything required for the perfect homemade applesauce.

We've scoured the internet for this recipe but if you, or someone you know, thinks they can do better, please stop by the farm or email it in! :)

Homemade Apple Sauce

Original recipe with additional instructions printed in barefoot contessa here.


  • Zest and juice of 2 large navel oranges

  • Zest and juice of 1 lemon

  • 3 pounds Granny Smith apples (6 to 8 apples)

  • 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (6 to 8 apples)

  • 1/2 cup light brown sugar, packed

  • 1/4 pound unsalted butter

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground allspice

  • Vanilla ice cream, for serving


Preheat the oven to 350 degrees.

Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature with a scoop of vanilla ice cream.

McIntosh are the first to come off of our trees, which should be happening in the first couple of weeks of September. If you, or someone you know, would like to help us pick apples this season, please stop by the farm and let us know!

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