Homemade Applesauce

Instructions

1. Wash the apples thoroughly. Peel them if you prefer a smoother applesauce, or leave the peels on for added fiber and a rustic texture.
2. Core the apples and cut them into roughly 1-inch chunks. Don't worry about being too precise; they'll break down during cooking.
3. Place the apple chunks in a large pot and add the water.
4. Cover the pot and bring the water to a boil over high heat.
5. Once boiling, reduce the heat to low and let the apples simmer, covered, for about 15-20 minutes. Stir occasionally to prevent sticking.
6. The apples are done when they're soft enough to mash easily with a fork.
7. Remove the pot from the heat. If you left the peels on and prefer a smoother sauce, you can remove them at this point.
8. For a chunky applesauce, use a potato masher to break down the apples to your desired consistency.
9. For a smoother applesauce, use an immersion blender or transfer the cooked apples to a food processor and blend until smooth.
10. Taste the applesauce. If you find it too thick, you can add a little more water. If you prefer it sweeter, you could add a bit of honey or maple syrup, but the apples are often sweet enough on their own.
11. Let the applesauce cool to room temperature before serving or storing.
12. Store the applesauce in an airtight container in the refrigerator for up to a week, or freeze for longer storage.