*For yellow applesauce Golden Delicious apples are our favourite. Empire apples will give you pink applesauce! You can also use frozen apples!

1. Start by peeling your apples if desired. I don’t bother peeling mine. I blend the sauce down and use it in baking and for snacking but the tiny bit of texture from the peels doesn’t bother me (plus you retain the extra nutrition from the peel). But if you’re making this for young children, prefer a really smooth applesauce, or don’t have access to a blender; peel the apples. 
2. Core the apples and dice them into smaller pieces. 
3. Add the apples to a medium saucepan with ¾ cup fresh cold water. Bring to a boil (this happens quickly because there is not much water… the apples will let out more liquid as they cook). Then reduce the heat to low, cover, and simmer for about 15 minutes. (If adding cane sugar or cinnamon you can add it now. You can also add a small cinnamon stick while your sauce simmers and remove it when your sauce is done. Try washing your cinnamon stick, drying it out again, and reusing it… there’s usually enough flavour left!)
4. I usually check my apples after 8-10 minutes, give them a stir, and check them every couple of minutes after that. The cooking time can vary depending on the variety of apple used. 
5. Once the apples start softening you can use the back of a wooden spoon to crush them down.
6. If you peeled your apples you should be able to completely mash your apples once they have cooked long enough. When the apples are soft enough to be completely mashed into a sauce, remove from the heat and allow to cool. 
7. If you left the peel on, you can blend the sauce into a smoother texture using an immersion blender or a stand up blender.
8. Your homemade applesauce should last for one week to 10 days in a sealed container in the fridge. Alternatively, you can try freezing it for longer storage. I like freezing it in silicone muffin cups and then transferring to a freezer bag. A regular ice cube tray works too!