Wash, quarter and core apples. Place them in steamer basket. Leave the peel on until after you have steamed the apples and there’s a good chance you’ll have pink applesauce.

Fill a pot with enough water to barely touch the steamer when inserted. Bring water to a boil. Insert basket of cored apples. Cover pot. Steam six to eight minutes. Check apples carefully. Remove apples from pot when the skin begins to separate from the apples. Allow apples to cool in their skin.

There are many options at this point. It’s a matter of personal preference. For those of you who like skin and some lumps: mash the apples as they are; for those who prefer a velvety smooth sauce: skin the apples and purée them in an electric processor. Serve applesauce warm or cold with latkes or gingerbread or just eat it by itself.