Simply comfort food.
Peel, core, and roughly chop apples
Put water into bottom of large stockpot, and then add apples.
Cook apples on low until very soft, then add spices and sugar.
Cook until applesauce becomes desired consistency. If you want totally smooth sauce, run an immersion blender through sauce or run through a food processor.
You can absolutely make this applesauce without sugar. I simply make this version in honor of my husband's long departed Nan Karp because it reminds me of her. And she was a believer that a little sugar never hurt a soul.
I prefer my sauce on the chunky side. This makes it something that can be served nicely with dinner as an actual side dish. Heat it up...OMG. So good.
If you want to can this sauce, don't be like me. Make sure you add the requisite acid to can the applesauce. Just add 2 tbsp lemon juice. That should be good for this amount of apples. But trust me, if your family is like mine, this isn't worth canning. It gets hoarked down right out of the pot. However, if you're also like us and tend to over-indulge at an apple orchard, or you grow your own, canning is a lovely option to save the flavors of the Fall season.