Ginger Gold is a relatively new variety of apple that was originally found growing at the foot of the Blue Ridge Mountains in Nelson County, Virginia. It is a cross between the Golden Delicious and Albermarle Pippin. I have always preferred the Golden Delicious for making applesauce, but have found that the Ginger Gold makes a tasty and beautiful sauce as well.
I use only the basic tools and don't even bother to take the time to peel my apples when I make sauce. In fact, leaving the skins on the apples adds a natural pectic which helps to thicken the sauce. Of course, you want to wash thoroughly to remove all sprays and residue. Better yet, find organic apples that have not been sprayed. I simply cut, cook, and run the apples through my antique sieve. Sugar can be added if desired but typically, I don't find it necessary.
Apple sauce can be frozen in containers or bags or canned by the hot water bath method. Process pints for 15 minutes and quarts for 20 minutes.