Cut apples into 5-6 pieces each, throw away cores. (Or use the fun corer/slicer/peeler machine).
Place all ingredients into a large stock pot and cover with a lid.
Turn on heat to medium high and bring to a boil, stirring every 5-10 minutes to make sure everything is cooking evenly. After 15 minutes reduce heat to medium and continue cooking and stirring.
Cook until apples are more than fork tender (a fork goes through them easily).
If the applesauce seems "dry", feel free to add a bit more water 1 tablespoon at a time.
Once the applesauce is cooked through, cool a few minutes and then carefully blend with any blender you like and put into jars.
If doing water bath canning, proceed with those directions, if not, let cool on counter and then refrigerate.
Notes
You don't need to follow the specific on amounts of ingredients for this recipe. It's really all about the method and then you can scale up or down based on the number of apples you have an how much homemade applesauce you want to make.For instructions on how to water bath can this applesauce to make it shelf stable, check out this website. I've used their instructions successfully for years. Your homemade applesauce is good in the fridge for up to a month (if it lasts that long).Nutritional value is per jar.