Apple recipe No.2

You may not need a recipe for applesauce, but then again....I'm giving you three ways to fix applesauce at home.

One, suggested by Mark Bittman in How to Cook Everything: Take about 5 lbs. of apples (mixture of varieties best), halve them (no peeling or coring), dump into a large pot with about 1/2" water at bottom. Cover, heat over medium. Once water boils, uncover and cook, stirring, until apples are mushy (about 30 minutes). Taste and add sugar, if you like. Pass mixture through a food mill.
Now, I don't have a food mill, so I just pressed mine through a wire sieve. Maybe more labor-intensive, but it worked fine.
This is the smooth sauce, above, in fairy pink.

Two, suggested perhaps everywhere: Core, peel, and slice a bunch of apples. Try using one of these wonderful Apple Corer-Peeler-Slicers. Dump apples into large pot. Add some water (I'd stick with 1/2" to 1" of water at bottom). Heat to boiling. Reduce heat, stir occasionally until apples are mushy. Mash apples with potato masher. Sweeten if you like.
This produced the brownish, chunkier sauce above.

Three, Caramel Applesauce, from a Junior League of Springfield, MO cookbook: Core, peel, slice about 6 apples. Heat 3 T butter and 1/3 cup brown sugar over low heat until butter melts. Remove pan from heat. Add apples, mix until coated with sugar mixture. Add 1/2 cup water, 1/2 tsp cinnamon, and a dash of nutmeg. Heat to boiling over medium heat. Reduce heat, cover and simmer, stirring occasionally, about 20 minutes until apples are fork-tender. Let apples cool, mash with a potato masher.