Why This Recipe Works
When we decided to develop an applesauce recipe, preserving the taste of fresh apples was paramount. First, we chose the right apple. Among our favorites were Jonagold, Jonathan, Pink Lady, and Macoun, which all produced a sauce with a pleasing balance of tart and sweet. Second, we learned it was best not to peel the apples; cooking the the fruit with the skin on further boosted flavor in our applesauce recipe.