This recipe filled a 4-cup jar to the brim and I still had some leftover. Probably close to 5 cups total. You can scale it down for less, but I had a bunch of apples to use up faster than I would eat them. I used McIntosh apples because that’s what I had, but any apple or combination of apples will work.
12 or 13 small apples, washed, peeled, cored, and chopped
1 cup water
3 Tbsp lemon juice
1/4 cup brown sugar (optional)
1/4 white sugar (optional)
cinnamon or cassia to taste (optional; I used three 3-inch sticks)
Place all ingredients in a saucepan or stock pot. Cover and bring to a boil. Stir, reduce heat to a simmer and cook until the apples are tender – about 30 minutes – stirring occasionally. Remove from heat and remove the cinnamon sticks, if you used them. Mash the apples with a potato masher or hand mixer for chunky applesauce, or run it through a food processor/blender for smooth applesauce. Put the applesauce in an airtight container and refrigerate until cool.