Applebees nutritionist David Fennell, who has worked with the industry for years, says the best applesauces are made from locally grown apples.
He says the key is to pick apples that are grown on the same land as the fruit and not the same location.
Fennells main tip is to buy the apples in a small box and to keep the boxes separate so that the fruit can be picked without damaging the surrounding environment.
“I also tell them, if you pick it, don’t touch it, just don’t let it touch the apple,” Fennels advice reads.
Applebees has been working with farmers to create a system of “community-owned farms” that can be run for a longer period of time and sell their produce directly to consumers.
FENNELS tips: Pick the fruit in the middle of summer, when the sun is shining, so the apples will be in their prime.
Make sure that your fruit is at least two weeks old, so you can get the best flavour and quality of applesauced.
You can also use the apple cider vinegar to add colour to the applesaucer.
“This is another great option because the vinegar helps with the colour of the apples,” FENNELS advice reads, adding that it’s also a great way to remove excess sugar from the cider.
Fennell says the appleauce should taste like a good apple, with a hint of sweetness.
It should have a “light but not overpowering” flavour.
Applebees recommends that you get your applesaucers in June.
“This is when the apples are ripe, so there is less time for soil to be stripped away and a more uniform colour,” FERNell says.
Beans, peas and peas can also be grown in a garden.
For a more traditional apple and potato pie recipe, look out for apple-pea sauce or apple-yolk-yogurt sauce.
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