4 pounds assorted apples, such as Gala or Honeycrisp (about 10), peeled, cored and chopped
1/4 cup sugar
1 Tbsp freshly squeezed lemon juice
1/4 tsp ground cinnamon
Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender. For chunky applesauce, skip the blending.
Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to a week. To store longer, keep in the freezer.
Recipe and image adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-homemade-applesauce-8613215