This is the sauce you make if you have gone overboard on picking apples. If you have picked apples, I am sure you purchased some apple cider. When adding liquid to your apples, this is a better choice than just water. Water will work well if you have no apple cider or apple juice.

Peel as many apples as you are able to before your fingers wrinkle. I cut my apples into small chunks. If you prefer to have apple slices in your sauce, go for it.

Peel apples and core. Cut into the type of pieces you want in your sauce. You don’t want to have sauce without a taste of an apple piece. Some people don’t peel their apples, but I find the peels take away from the flavor because of the toughness.

Put the apples into a large pot. Pour in juice, cider or water. Your apples will give off a lot of water, so don’t try to cover the apples. If while cooking your sauce seems too dry, add more liquid. Cook until apples are soft and tender. If there are too many pieces for your liking, use a potato masher or Immersion blender to sauce it up a little. Add sugar to your taste and plenty of cinnamon. It all depends on your taste.

Cool applesauce. You can store it in the fridge for about a week. Or freeze it in plastic sandwich bags or Tupperware to take out as you desire.

It can be used in recipes or just as a snack or fruit with dinner.