I peel core and bake my apple...no water needed. This will make a very thick sauce...but I love the crock pot idea too.
If you have a food mill, peeling and coring isn't even needed.
Cut the apples into chunks. Set over low heat, adding a little water or, even better, apple juice. Cook, covered, stirring to keep from sticking, until apples are tender. Pass them through the food mill, returning them to the pot. Cook until the desired consistency is reached, adding sugar to taste.
If you don't have a food mill, follow Katie's directions.
Once you have the pulp you can go in several directions. Just leave it as plain apple sauce. Flavor with other things, like cinnamon or mint. Or, using more sugar, boil it down to apple butter.
I've made apple sauce a few times in my life (and I mean that, very few), and was surprised to realize that you don't actually need the sugar. (I'm not talking if you're canning it).
It's been a long time, but I think I just put a half cup or so of apple cider I bought locally, then slow cooked it. It was just enough liquid (could easily have been water, like I said, it was years ago) to keep the apples from sticking to the pot while they released their own liquid.I used to make applesauce, a long time ago. I never added sugar. I'm trying to remember exactly how I did it. I don't think I added water.
You probably just don't remember, Taxlady. When making applesauce you start with a small amount of liquid so that the apple pieces don't stick. Once they start to cook they release moisture of their own.
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