- For each apple used, add 2–3 tablespoons water and 2 pinches of ground cinnamon (e.g, for 4 apples, use: 1/2–3/4 cup water and 1/2 teaspoon cinnamon) Note: sugar is optional depending on the sweetness/tartness of the apples.
- Peel, core, and chop apples.
- Combine apples, water (start with less and add more as needed to achieve desired consistency), and cinnamon (if using) in a saucepan, cover, and cook over medium heat for 20–30 minutes or until soft enough to easily mash.
- Taste sauce for sweetness. If desired, stir in sugar until completely dissolved.
- Allow to cool, then mash or puree to your preference.
Cook’s note: For pure applesauce, omit cinnamon and don’t add any sugar. To store, you can use your preferred home canning method, or refrigerate in an airtight container for up to 3 weeks. Applesauce also freezes well (freezer jars, ziploc bags, double-bagged ice cube trays, etc.) for several months.
1 apple yields about 1/2-cup of sauce. Prep time, about 2 minutes per apple; cook time, 20–30 minutes.