Adapted from Marisa's Maple Applesauce
If you have a food mill, chinois, or other method of processing the seeds and peels out of the mix, you don’t need to peel or core your apples ahead of time. If you are just planning on mashing the cooked apples into sauce, definitely core, and peel if you prefer, your apples before quartering and adding to the pot.
Add the prepped apples, cinnamon stick, and optional stone fruit to a large, heavy-bottomed pot like a dutch oven. Add a half cup or so of water (just enough so the apples won’t scorch at the bottom of the pot) and the cinnamon stick and turn the stove on to medium. Different apples will have different cooking times, so just let the fruit simmer away until all the pieces are soft. Then, remove the cinnamon stick and process the fruit through a food mill, or mash with a potato masher.
Return the mashed or milled apples to the pan and add the maple syrup. Depending on how much water you used and the variety of apple, simmer the applesauce for another 10-30 minutes until it’s thick enough, and/or has reached your preferred texture for applesauce.
Can according to Marisa’s instructions, or ladle into freezer safe jars or containers, label with the contents and date, and put up in the freezer. Defrost in the fridge when you are ready to eat it, either as a snack, an ice cream topping, mixed in with your morning yogurt and granola, or included as a secret ingredient in a cake or quickbread.