Wash and dry your apples. Remove core from apple and cut into 2 inch chunks.
Place apples in heavy-duty stock pan. Pour in 1 cup apple juice and sprinkle with cinnamon if using.
Bring mixture to a boil and then reduce heat.
Simmer for 1-2 hours until apples have completely broken down and skin is soft.
Using a slotted spoon, transfer the apples to a blender or food processor fitted with an s-blade, leaving the cooking liquid in the pan. Leave the shoot on the blender or food processor cracked or open, and blend until smooth, adding the cooking liquid if needed.
Serve warm or cool to room temperature and then transfer to an airtight container or jar and store in the refrigerator.
Notes
Apples: Any variety of apples can be used to make homemade apples. Personally, I prefer a combination of sweet, soft apples such as Gala, Fuji, Courtland, and Golden Delicious. Storage: Applesauce will last for 5-6 days in the refrigerator and for 3 months in the freezer.Liquid: Instead of apple juice, you can use apple cider or pineapple juice as the cooking liquid. Water can be used as well, but will not add as much natural sweetness to the applesauce.Peeling Apples: I do not peel apples, because I blend applesauce to be smooth and I want the added nutrients found in the skins. If you don't want to blend your applesauce and prefer it to have a chunky consistency, you will want to peel your apples.