When making applesauce, you can either peel the apples first or cook them with the peels on. The peels add extra flavor and nutrition, but you will have to use a food mill or sieve to remove them after cooking. Leftover applesauce can be kept for up to 2 weeks in the refrigerator. Freshly-made applesauce also freezes easily for longer storage.
Peel, core, and cut the apples into quarters or eighths.
Place apples in a pot. Add water to cover the apples about 1/3 of the way up. Bring to a boil, then let simmer until the apples are tender, about 15 – 20 minutes. Add more water as needed to keep the apples from sticking to the pot.
Remove from heat. Mash the apples with a potato masher or puree in a blender.
Stir in sugar if using.
Method 2
Cut the apples into quarters or eighths.
Place apples in a saucepan. Add water to cover the apples about 1/3 of the way up. Bring to a boil, then let simmer until the apples are tender, about 15 – 20 minutes. Add more water as needed to keep the apples from sticking to the pot.
Remove from heat. Put the apples through a food mill or press through a sieve to remove the peels and seeds.