I’ll be honest, this is less of a recipe and more of a guideline. I’ve approximated ingredient amounts below, but you can really do anything with this recipe. More apples, more water, more sugar, different/fewer spices, other fruit (plums!), you get the idea. My version creates a very thick applesauce that borders on an apple butter. For a thinner applesauce, omit the skins and add more water.
10 apples (I used honeycrisp), cored and chopped
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
5 cups water
Combine the apples, sugar, spices, and 1 cup of water in a large pot, stirring to coat the apples. Cover, and let macerate for at least an hour. Add 3 cups of water and bring the mixture to a boil. Once boiling, reduce the heat, and let simmer for 2 hours, covering after 1 hour. Using an immersion blender/food processor, process the applesauce until smooth. Return to the pot, and cook at a simmer until the desired texture is reached, adding more water if necessary.