For starters, take a good amount of apple cider, and reduce over medium-high heat, until thick and syrupy. While you wait, Gather an assortment of apples, (in this case, I used some gala, fuji, honey crisp, and pink ladies), peel, core and dice them. Simmer them in a little unfiltered apple juice until tender. Purée, in a food processor or blender. Pour applesauce back into saucepan, and add cider reduction to taste. If don’t right, you shouldn’t need to add any seasoning, but by all means, knock yourself out.