Applesauce

A simple approach to homemade applesauce; no need to measure ingredients, and a food mill eliminates the need to peel the apples

apples, cored and cut into ½-inch slices, with any bad spots removed but skins left on^†
a squeeze of lemon juice
a cinnamon stick
cool or cold water
sugar (optional)

Put the apples, lemon juice, and cinnamon stick into a heavy pot with a lid. Add a bit of water to prevent the apples from sticking as they cook; we usually add about ¼ cup of water when cooking five apples. Cover and bring to a simmer over medium heat, then reduce the heat as needed to keep the apples at a gentle simmer, stirring occasionally.

Continue cooking for 15 to 25 minutes, until the apples have softened and can easily be mashed with a wooden spoon. If the mixture seems too dry, add more water. Remove cinnamon stick, taste for seasoning, and adjust as needed, adding a bit of sugar if desired. After letting the apples cool for a bit, pass them through a food mill placed over a large bowl (using the disc with the largest holes), and discard/compost the leftover skins. If not using a food mill, mash them up with a potato masher or the back of a fork.

^†If preparing without a food mill, peel the apples before slicing and cooking them.