I love this recipe because it was my first example of homemade applesauce and the version from a jar just couldn't compare. I feel that it really preserves the integrity of the flavor and when you are making latkes (get my traditional latke recipe here), it would be a travesty to pair it with anything but homemade applesauce.
Technique tip: Leaving skin on the apples adds a little more fiber and nutrients to the recipe and will give the sauce a pretty pinkish color. If a golden applesauce is preferred, simply peel the apples.
Swap option: Combine applesauce with other, previously cooked fruit (I like to use cranberries) to vary flavor and color. My grandma used to add a purple or dark red plum during cooking and then fish it out at the end, to tint her sauce a nice, natural pink shade!
Peel, core and chop the apples into chunks and add to stock pot.2.
Add water, apple juice or cider to start the process (the apples will create their own juices as they are reduced during cooking.3.
Add cinnamon to apples and, if you prefer a sweeter applesauce, sugar as well, and stir to combine.4.
Cover apple mixture and cook for 25 minutes over medium-low heat.5.
Cool cooked apples and if you prefer your applesauce chunky, simply mash the apples with a potato masher or fork to desired consistency. If you prefer smooth applesauce, purée the cooled apple mixture in batches in a blender or food processor.