Add water and apple chunks to large saucepan and bring water to a boil over medium-high heat. Lower the heat to a simmer and cook the apples, uncovered for 15 to 20 minutes or until they’re cooked through and tender. Use a wire masher to break the apples down.
Stir in brown sugar and spices. Simmer a few more minutes.
Puree the apples in either a blender or food processor to reach desired consistency - chunky or smooth. The mixture will be very hot, so I don’t recommend using glass jars unless you cool the apples down first, and don't overfill. Store in a covered, sealed container in refrigerator.
Notes
This recipe is easily doubled.
A combination of apple varieties often makes the tastiest applesauce, but you can absolutely use one variety if that's what you have. Great choices include Golden Delicious, Fuji, McIntosh and Pink Lady. Don't use Red Delicious.
Instead of cinnamon and nutmeg, use apple pie spice or pumpkin pie spice.
Add a little fresh grated ginger.
If you love cinnamon, feel free to up the amount a bit.
Granulated sugar can be used in place of brown sugar.
Try it without sugar, with less sugar, or substitute honey or maple syrup for the sweetener.
For a bit of brightness, add one tablespoon of fresh lemon juice.
Recommended Equipment
Apple corer/slicer - this is the one I use. It removes the core and sections the apple in one motion.
High-speed electric blender or food processor - Once the apples have cooked and softened, you'll puree them to the desired consistency—chunky or smooth.