Peel the apples using a peeler. This removes the skin, which can be tough and bitter in the final sauce.

Core the apples and chop them into small chunks, about 1-inch pieces. This helps them cook evenly and quickly.

In a large pot, combine the chopped apples, water, and lemon juice. The water will create steam to help soften the apples as they cook.

Cover the pot and cook over medium heat for about 20-25 minutes, stirring occasionally. The apples should become soft and break down easily.

Once the apples are soft, remove the pot from heat. If you prefer a chunky applesauce, use a wooden spoon to mash the apples to your desired consistency.

For a smoother texture, transfer the mixture to a blender or food processor. Blend until smooth, adding more water if necessary to reach your desired consistency.

Taste the applesauce and add sugar if desired, as well as cinnamon for extra flavor. Blend again to incorporate any added ingredients.

Allow the applesauce to cool before transferring it to storage containers. It can be refrigerated for up to one week or frozen for up to three months.