First, wash the apples and cut into quarters.
Slide your knife at an angle to remove the core, leaving the apple skin on. You can peel them if you want, but you really don’t have to.I recommend peeling if you don’t want the skins in your applesauce, but apple skins do add some healthy fiber to your diet, if that’s what you’re after! However, if you are making this applesauce for very young children, remove the skins to eliminate the choking hazard.If you decide to peel the apples, consider investing in a peeler, slicer, or corer - or ideally, all three. This will make the task much quicker and easier! Then, place your apples in a large pot, without crowding, and cover with water. A medium-size saucepan is usually perfect for six apples. Add just enough water to prevent the apples from sticking to the bottom of the pan.
Bring to a boil slowly, as the apples cook down. You will want to continue cooking them until they are soft. Stir every two minutes while you’re cooking.
When they are soft and mushy, remove the pot from the heat and transfer the apples to a blender or food processor. You may want to wait until the apples are cool to start mixing!
Blend until they are smooth, or as chunky as you like. Some people prefer chunkier applesauce, but I like mine nice and creamy.
Now is the time when you can add any optional add-ins to your applesauce. You can play around with spices if you want to get creative - cinnamon, in my opinion, is a must, and freshly grated ginger is another good choice.
