I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. This is a messy, sticky, time-consuming process, and it makes it harder to maintain a chunky texture to the applesauce.
It occurred to me today that perhaps I could make a sort of bouquet garni with the peels in a cheesecloth pouch and then just lift that out afterward (maybe give it a quick squeeze). Would this work? Would the cheesecloth change the flavor of the sauce? Any other concerns I should watch out for?
*I do know the difference isn't huge, but old habits die hard.