6 medium-size apples (cooking type varieties are best, such as Jonagold, McIntosh or Winesap)
1/4 cup water
1 tablespoon sugar or maple syrup (optional)
1 teaspoon cinnamon or apple pie spice (optional)
1 teaspoon apple cider vinegar (optional, for additional tartness)
Vegetable peeler
Large stainless-steel pot with lid
Potato masher or pastry blender
Directions
Wash, dry and peel the apples.
Quarter and core each apple, discarding the cores.
Cut cored apple into 2” chunks.
Place apple chunks and water (and sweetener, spices and vinegar, if using) into the pot.
Cover the pot with a lid and bring to a simmer over medium heat.
Lower the heat so that the apple mixture is just barely simmering and cook with the lid on for about 15 minutes.
If the mixture appears watery, remove the lid and cook uncovered for 5 additional minutes. Stir frequently to prevent burning at the bottom of the pot.
Check the apples for doneness — they should easily smash using the masher or blender.
Once fully cooked, remove the apples from the heat to cool.
Smash apples to the desired consistency (chunky or smooth — you choose!).
Taste the applesauce: You can add sweetener, vinegar for tartness, or more spices, if you wish.
Cool completely and store applesauce in a lidded container in the refrigerator.
