Wash and core apples, ensuring all seeds and core are removed
Remove skin if preferred (if you're pureeing the applesauce or chopping the apples finely, removing the skin isn't necessary. The skin contains a lot of healthy nutrients!
Chop the apples into chunks (large chunks will take a little longer to cook but will result in a chunky, thick applesauce. Smaller chunks will cook and break down quicker)
Place chopped apples into a saucepan along with anything else you're adding in
Add a little water to the bottom of the pot (many recipes contain no water. I prefer to add just a little bit to help get things going. Most of it will evaporate).
Cook over medium-low heat for 45-60 minutes, stirring regularly
Once cooked, allow it to cool then puree it, leave it chunky or mash it a little for it to end up somewhere in between pureed and chunky!
Notes
Amount of Apples to Use
Determine approximately how much applesauce you would like to make. One medium apple will make about a half cup of applesauce.
Storage
Store in an airtight container in the fridge for up to 5 days or in an airtight container in the freezer for up to 3 months. TIP: If you package it in smaller containers for the freezer, you can take out smaller amounts as needed, or freeze large ice cube trays before transferring to a sealable bag.