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Water? What? My mom and grandma have been making this for years and all you do is peel and slice some apples (doesn't matter what kind), cover them with cinnamon, and put them in a covered pot over low heat until they're soft. Stir them up and there you go. If you like it chunky like me, your done. If you want it smooth I suppose you could use a masher or just cook longer. I don't know why you would add water because when you cook the apples the water comes out and its pretty watery as it is. Lately I've been adding a dash or two or nutmeg and ginger along with the cinnamon. Yum!

I do use about a cup of water. I think it makes a nicer sauce. I don't peel the apples though. I just quarter them, cut out the seeds and throw them in a pot. Then when I run them through my food mill the applesauce is pink from the skins. This is the way my mother made it (which she learned from her grandmother). We also add just a few (like, 6) red hots. I guess it's all about what you grew up with.

The water makes the simmering more foolproof and hands-off - that's why I do it anyway. Less chance that the apples will scorch before they start breaking down. I usually let the extra water simmer out and evaporate too - I like a thick and chunky sauce.

Yum! I have a sweet tooth and put about 1/4 c of brown sugar in my applesauce, and can I just say: most exciting breakfast in weeks!

As a former elementary education teacher who would make applesauce with her class most years, I can tell you the easiest, most hands-off way is to cook it in a slow cooker or crockpot. Just throw in the cut-up or sliced apples, any seasoning or sugar you'd like, set it on low and check back in a few hours. No worries about burning, etc. I think my mother-in-law, who has two apple trees, almost kissed my feet after I told her this trick; it made her fall applesauce making MUCH, MUCH easier. And who doesn't like a grateful MIL?

If you use a food mill, there's no need to peel or core the apples. For liquid, a few tablespoons of calvados add another layer of apple flavor.

I just slice up a couple of apples, sprinkle a little sugar and sweet spices, cover and microwave. Nice, warm, chunky applesauce whenever you want it during the season.

I've never canned applesauce because we don't seem to want it off-season, but maybe I'll put up just a few jars and see if that changes our minds.

My mother also taught me to make it with red hots and I always think of my mother when I see the pink applesauce - love it!

I shred my apples before I cook them. Makes cooking fast and they're already liquidy enough that I don't add anything but cinnamon.

Just made a batch of applesauce a couple of days ago. I wash them, chunk them (don't peel or core), add a couple of cinnamon sticks, vanilla bean and 1 or 2 pears, also chunked. Using a food mill after everything's cooked means you don't have to peel or core. So easy and the vanilla and pear gives it added taste and texture. YUM!