Red Sauce apple was raised in 1910 by R Wellington at the New York State Agricultural Experimental
Station from a Deacon Jones x Wealthy. It was introduced in
1926. It has pink stained flesh when fully ripe and cooks to a sharp well flavoured puree. Hence
the name Red Sauce. It may also be made into an attractive pink jelly or pressed to produce a pink
apple juice. Good cropper producing and a moderately vigorous tree.