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.
Either mash applesauce with potato masher, immersion blender, or transfer to a blender or food processor to blend into smooth.
Cool before serving.
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.
Applesauce will last for 5-6 days in refrigerator and for 3 months in the freezer.
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.
I do not peel apples, because I blend applesauce to be smooth and I want the added nutrients found in the skins. If you plan to have chunkier applesauce that is simply, you will want to peel your apples.