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. We chose McIntosh for their colorful skins, their balanced sweet/tart flavor, and their tendency to break down readily. 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.