How we make our applesauce with our gathered/foraged fruit - the simple method:
large pot and lid
dash of cinnamon, cloves, ginger, pinch of nutmeg, cardamom, vanilla (optional, or try each one)
1) Core and chop apples, and cut away any parts that you think are overly ripe or blemished.
2) Place apple chunks (with peel on -this adds texture and colour to the sauce) into pot with a bit of water to cover the bottom.
3) Heat on medium with lid on to help steam the apples to soften them. Stir occasionally. Add more water so there is enough liquid that apples don't stick to bottom of the pot.
4) Add cinnamon, ginger, cloves, nutmeg, cardamom, or vanilla - optional, based on your taste.
5) When apples are softened you can leave the sauce chunky, or puree it in a food mill or food processor.
6) Ladle into glass mason jars leaving 1/2 inch space at top (minimum) and store in fridge or freezer. This sauce can also be canned in hot water bath according to proper canning procedures.