Applesauce is so simple to make, and so versatile, that it makes store-bought versions seem pale and insipid by comparison!
apples (washed and cored)
Sugar (or to taste)
Cut the apples into large, even chunks. Place the apples in a medium-size saucepan and add the water. Cover the pan and place over medium-high heat. Cook until the apples are very soft, 10 to 15 minutes. Watch carefully so that the apples don't scorch; it may be necessary to add a tablespoon more water or reduce the heat.
Purée the cooked apples in a food mill or press through a mesh strainer, discarding the skins. Add the sugar and spices to the warm purée and stir until dissolved.
Serve hot, warm, or cold. The applesauce can be stored in the refrigerator, covered, for up to a week, or frozen for 3 months.