All the applesauce I eat is homemade, from Macs and/or Northern Spy being my usual choices. I cook them unpeeled and put the mush through a food mill afterwards to remove skins & cores. Like my mother taught me. I cannot abide any store bought stuff I've tried to date--it is perhaps edible but not the fresh, sparkling apple delight that comes from homemade.

Leaving the skins in for cooking makes it pink. When making late-season all-Spy sauce I do sometimes add a few cranberries for colour, as those skins are usually at least 70% not red. Around here anyway.

My other apple indulgence is home made apple crisp. For breakfast. Daily at this time of year, to the extent I have time to keep it in supply. Even at this year's inflated apple prices.