Step 1: Wash and prepare your apples. Thoroughly wash all apples under cold running water. Using a vegetable peeler, remove the skin from each apple. Then, quarter each apple and carefully remove the core. For a chunkier applesauce, cut the apple quarters into slightly larger pieces; for a smoother sauce, chop them into smaller, more uniform pieces.
Step 2: Combine ingredients in a large pot. Place the peeled, cored, and chopped apples into a large, heavy-bottomed pot or Dutch oven. Add the water (or apple cider for richer flavor), lemon juice, granulated sugar (if using), ground cinnamon, and nutmeg (if using). Stir everything gently to ensure the apples are evenly coated.
Step 3: Simmer until tender. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-30 minutes, or until the apples are very tender and easily pierced with a fork. Stir occasionally to prevent sticking.
Step 4: Mash or blend to desired consistency. Once the apples are tender, remove the pot from the heat. For a chunky applesauce, use a potato masher to mash the apples directly in the pot. For a smoother applesauce, use an immersion blender directly in the pot, or carefully transfer the cooked apples in batches to a food processor or blender and process until smooth.
Step 5: Taste and adjust. Taste your freshly made applesauce. Adjust sweetness with more sugar, if desired, and add more cinnamon or nutmeg if you prefer a stronger spice flavor. If it’s too thick, stir in a tablespoon or two of hot water or apple juice until it reaches your preferred consistency.
Step 6: Cool and store. Allow the applesauce to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 7-10 days, or freeze for up to 3 months for longer storage.