The amount of sugar and cinnamon is up to personal taste, and partially dependent on the sweetness of the apples chosen. I used Rome and Golden Delicious apples, both are great for applesauce as they break down with cooking and have a very good apple fragrance. Feel free to substitute what is available. Apples that are good for applesauce include McIntosh, Jonathan, Jonagold, and Gravenstein. Leaving the peels on is not only easier but, if some of the apples have red skin, gives the applesauce a beautiful rosy color. The stems and seeds will give the applesauce a bitter taste and must be removed.
Cut each quarter into four pieces. The pieces should roughly be about an inch on a side.
Put apples and apple juice in a heavy-bottomed pot.
Cover and bring to a boil over high heat.
Reduce heat to medium-high and continue to cook, stirring periodically, until the apples are soft, 20-40 minutes. Do not overcook the apples or they will begin to lose their flavor.
There should only be the barest amount of liquid in the pot when the apples are finished cooking.
Pass apples through a food mill.
Add sugar and cinnamon to taste while the applesauce is still hot.
Cool completely and refrigerate or freeze.
If you’re not certain if the apples are cooked enough, try to run a spoonful through the food mill. If they don’t crush easily, return the “test” apples to the pot and continue to cook the batch a little longer.
In the United States, cassia, a spice different from cinnamon, can legally be labeled cinnamon. While cassia is good in its own right, it is much more assertive than true cinnamon. If you can find whole Ceylon cinnamon give it a try.