Applesauce

Applesauce
7-8 apples, peeled, quartered, and cored (I prefer Granny Smith)
1 c. water
1/4-1/2 c. sugar (I like to use a 50/50 mix of white and brown)
lemon juice (optional)

Combine apples, water, and sugar in a pot. If you have a lemon or a bit of lemon juice kicking around, feel free to add a squeeze. Bring to a boil, then reduce heat and simmer until the apples soften. After ten minutes or so, the apples should be soft enough to mash. Mash up the apples, taste for sweetness, and add more sugar as needed. Stir in any added sugar and simmer for another ten minutes or so.
Enjoy hot or cold, on its own, over ice cream, or as a condiment on roast meat.