As a kid I loved Mott’s sweetened applesauce. Of course, in those days grilled cheese meant white bread with American “cheese food” and Campbell’s soup reigned supreme in our house.
Now I make grilled cheese with thick sourdough bread and sharp cheddar and it’s been years since I’ve had Campbell’s soup. My applesauce tastes have changed too. From pale and processed, I've moved to homemade, rosy, and tastier . Sometimes I make it chunky and add cinnamon, other times I throw in a bit of sugar flavored with vanilla or ginger. But best of all this time of year, I make it simply, as topping for latkes.