That certainly is possible. She uses plenty of sugar, along with a few spices.
I think it's also, though, that we pick apples ourselves in local orchards, looking for good ripe ones and processing them within a week or three of picking.
That means we can pick varieties almost exclusively based on their flavor profile. We don't have to worry about how well they survive in transit or sitting in grocery stores.
The big processing operators do have to worry about variables like that, as well as what types they can keep in supply year round for consistency of flavor.
I imagine that cuts down on the varieties they can realistically use.
I think it's also, though, that we pick apples ourselves in local orchards, looking for good ripe ones and processing them within a week or three of picking.
That means we can pick varieties almost exclusively based on their flavor profile. We don't have to worry about how well they survive in transit or sitting in grocery stores.
The big processing operators do have to worry about variables like that, as well as what types they can keep in supply year round for consistency of flavor.
I imagine that cuts down on the varieties they can realistically use.