Cut potatoes into 2-inch chunks.

Transfer to a large Dutch oven and cover with water.

Bring to a boil and cook for 10 to 15 minutes, until potatoes can be easily pierced with a fork.

Drain well in a colander.

Return potatoes to pot and add salt, butter, garlic and onion.

Mash ingredients together with a potato masher or pastry blender until chunky.

Preheat the oven to 400°F.

Spoon potato mixture onto parchment and smooth into rounds about 1/2-inch thick.

Brush with melted butter and bake until brown and crisp around the edges, 25 to 30 minutes.

Meanwhile, make applesauce.

In a large heavy-bottomed pan, melt butter over medium-high heat.

Stir in apples and cook until soft and brown on the edges, for 7 to 10 minutes.

Stir in cranberries and wine or water.

Bring to a gentle boil and cook for 10 minutes, until almost all liquid has evaporated.

Remove from heat, let cool slightly and transfer sauce to a blender.

Add lemon zest, juice and honey.

Blend until smooth.

Taste and adjust seasoning, adding honey if desired. Serve hot potato cakes with a dollop of sauce.