Pick your apples. Use a mix for balance. A 2:1 ratio of sweet to tart is a good starting point. Firmer apples hold flavor well and don’t turn watery.

Peel, core, and chop. Peel for a smooth sauce, or keep the peels for more fiber and a rustic texture. Cut into 1-inch chunks so they cook evenly.

Add to a pot. Place apples in a medium saucepan with water (or cider), lemon juice, cinnamon, and a pinch of salt. Stir to coat.

Simmer gently. Cover and cook over medium-low heat for 20–25 minutes, stirring occasionally. If the pot looks dry, add a splash more water. The apples should be very soft and steamy.

Mash or blend. For chunky, use a potato masher. For silky smooth, use an immersion blender or transfer to a blender (careful with hot liquids). Stir in vanilla if using.

Taste and adjust. Add more cinnamon if you like. If it’s too tart, try a sweeter apple next time rather than adding sugar. A tiny extra pinch of salt can bring out sweetness.

Cool and store. Let it cool before moving to jars or containers. It thickens slightly as it cools.