We usually have a roast chicken every 10 days or so from October through April. It would be unthinkable to serve the chicken without applesauce. Vermont has an abundant source of organic Macintosh apples, and so I am able to prepare applesauce without worrying about peeling the apples. The end result is a beautiful pink sauce, with only the addition of cinnamon to enhance flavor. And, sometimes, not even cinnamon is necessary!

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