Applesauce

Ingredients

Apples -- Cortland is preferred, but any apple is fine, or a combination of apple types will work. If you want the beautiful red color, use the reddest apples (with the least amount of other colors visible on the skin) you can find. The more apples you use, the more applesauce you'll end up with. I used 4 medium sized Cortlands and ended up with about 1 cup of applesauce.
Kosher salt -- just a pinch

Core then quarter the apples.
Put about a half-inch of water into a pot (which has a lid).
Place apples in the pot, skin side up. No need for them to be in one layer; you can pile them in.
Bring water in pot to a simmer, cover pot, and cook about 30 minutes on low heat (want to maintain the simmer). If apples are very mushy, then you have cooked it the right amount.
Take pot off the heat, keep the lid on it, and let it sit for at least 6-8 hours (overnight is a-ok).
Take apples out of the pot and, either with a spoon or your fingers, peel the skin off the (cooled) apples. (This SOUNDS tedious, but it isn't. At all. I promise.)
Put apples in a bowl, stir with a spoon to break up bigger chunks and voila, you have applesauce! If you want a smoother consistency, you can use a food mill, blender, stick (immersion) blender, food processor, or a potato masher to take out the lumps.

This applesauce freezes really nicely.