I made applesauce last week using some of the seconds that I bought at our favorite orchard. To my surprise, it was not as tasty as usual, although still good. My husband and I decided it tasted like "baby applesauce," just verging on the bland.
The apples were in a bag which says it is a mix of Sweet Emma, McIntosh, and Ida Red. I have used Ida Red before and been pleased with it; my other bag of seconds is all Ida Reds. I think the bag I was using maybe has fewer Ida Reds. Is anyone familiar with Sweet Emma or McIntosh in applesauce? I seem to recall that the McIntosh do not have much flavor.
For my next batch, I will use three pounds from the Ida Red bag and two pounds from the mixed bag and see if that makes a difference.
The husband and wife who own the orchard have never steered me wrong on apples for applesauce, but unfortunately, they were not present, and I am not sure that the person overseeing the sales is as knowledgeable.