Applesauce

For plain, unsweetened applesauce, I like to use a combination of several types of apples: Red Romas for the lovely pink they impart, some good crisp eating apples like Galas or Winesaps for their natural sweetness, and maybe a tart apple like a Granny Smith for a bit of acidity. They all cook at different rates, some puffing up and gently exploding as they simmer, some retaining their shape to the very end, but they all get pureed together into the humblest of fruit dishes so it doesn’t ma