Applesauce is part of many Hanukkah meals so I made a few batches during apple picking season to tuck away for the holidays. I freeze my applesauce in small containers so I can always thaw just as much as I need.
This year we picked Golden Russets and Roxbury Russets at Kimball Fruit Farm and these old varieties of apples made the most amazingly full-flavored apple sauce. I also mixed some raspberry puree (from berries picked at Wright -Locke Farm in Winchester) into one of the batches for a rose-colored sauce with a tart and fruity twist.
My applesauce is made with peeled and cored apples, cut into chunks. It is cooked slowly with water, a cinnamon stick, and a little sugar.