Homemade Apple Sauce === recipe

• 2.5 quarts of chopped apples. I leave the skins on - that's where all the nutrients are, and I hate peeling. Bonus: if the skins are red, they will turn your applesauce a lovely pink colour!
• 1/2 cup brown sugar (or to taste). Dark brown is yummiest, but you can use golden or regular granulated white, or honey, or agave... or none, if you don't like it sweet.
• 1 tsp cinnamon
• 1 tsp vanilla. :) 

Chop the apples finely - about 1/2", especially if you're leaving the skins on. I suppose you could do this in a food processor, or with a grater. I did it the old-fashioned way with a knife.
Add the apples to a 5qt (medium size) pot and add water to about halfway up the apples. Stir in the cinnamon. Pop that on the stove, cover, bring to a boil, then reduce the heat and simmer for a while until the apples get mushy. Check every 10 minutes or so, give it a stir, and add a little more water if you feel like it. These ones took about 30 minutes.
Smash them with a potato masher, if you like lumpy applesauce. I usually do, but these apples were a little grainy - in that case, use a stick hand blender to puree. Add water if the consistency is too thick.
Add in the vanilla, brown sugar and , stir.

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