1 cup apple cider or apple juice
2 tablespoons sugar
1 heaping teaspoon cinnamon
1 teaspoon salt
Peel the apples and rough chop into 2” pieces. Place in a large sauce pan with the cider, sugar, cinnamon, and salt. Cook, covered, for 20-25 minutes over medium heat until apples soften. Remove cover and continue to cook for another 15-20 minutes mashing the apples with a potato masher and stirring occasionally until most of the moisture is cooked off and mixture has apple sauce consistency.
I like a chunky sauce but if you prefer smooth sauce, let the mixture cool slightly and then place into a food processor and pulse until smooth.
Leftover sauce keeps in the fridge for 2-3 weeks. I keep mine in mason jars.