For decades I've made applesauce using chopped apples, peels on, cooked to soften with just a little apple cider. NO sugar! I run the cooked apples through the blender, which makes for a silky texture. My applesauce flavor comes from the kind of apples I use. I especially like Jonathans and Winesaps. This time I'll add a little boiled cider and vanilla and see how my family likes the additions. By the way, I can the applesauce in pint jars and process them in a water bath for ten minutes. Wonderful Christmas gifts!

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