Applesauce seems like a simple dish to make. But when I got started, I realized there were a lot of banana peels that I could slip on. Most recipes call for cooking apples. What the heck is a cooking apple? How much sugar and spice (besides me) do I use so that I don’t overpower the apples? How simple or complicated do I make this? The answers to these questions were reached by group consensus--our staff. I first made one basic recipe and tested 8 different apples. We all agreed there were two clear-cut winners--the Fuji and the Braeburn. Both are red-blush, crisp, firm apples.Once the apples were selected, I tried 10 recipes. This is a hybrid recipe of all the tastes and textures we liked best.

HOW TO "PICK" THE RIGHT APPLE
Besides Braeburn, these apples got the most votes from our staff. You won’t go wrong using any of these apples for eating, saucing, sauteing, or baking. Fuji: Greenish-yellow skin with a rosy tone. Sweet and juicy, crisp, white flesh. A little spicy. Granny Smith: Bright green skin. Tart and tangy. Crisp white flesh. Good all-purpose apple. applesNewton Pippin: Light green to yellow skin. Slightly tart and firm. Yellow flesh is crisp and juicy. Ideal for pies and sauce. Jonathan: Bright red skin over yellow. Apple-smelling and apple-tasting. Flesh is juicy and slightly tart.

ONE Core the apples and cut each apple into eight pieces. To prevent browning, put the apples in a bowl filled with cold water and lemon juice.

TWO Place the apples and cider in a saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer 20-25 minutes. Keep covered.

THREE Stir in the preserves and pour (with juice) into a food mill. Use disk with largest holes and process the apples. The mill separates the skins.

FOUR Place the applesauce in a bowl. Stir sugars, butter, and allspice into the warm applesauce. Serve applesauce warm or cold. (It’s best warm!)