To make applesauce - peel and wedge the apples (after rinsing). To make the softening part easier, you can chop even further. Cook the apples in about 1/2 inch of water in a sturdy pot on the stove. Once they are softened, you may want to get rid of the excess water (but that is personal preference, if you like thick applesauce, drain it, if you like thinner, keep the water). Whether you pour off excess water or not, you can either put the soft cooked apples through a sieve, or simply stir them vigorously in the pot to mush them up! A food mill or strainer helps a lot, but you can do it by hand through a colander, metal sieve or mash them up with a potato masher, a whisk or even a stand mixer or hand mixer. If you are doing a small batch, it's not hard. If you have bushels of apples then you might need the sieve or mixer of some type. You can also put them into the food processor or blender to whip them into a smooth puree! After it is mashed up to the consistency you like, you can season with cinnamon or use as is. Test your applesauce before adding sugar, you may not need to add additional sugar. If it isn't sweet enough for your taste, add sugar.
If you make a large amount of applesauce, you can freeze or can it. Otherwise it will be good in the fridge for up to two weeks.
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