Begin by washing your apples under cold water to remove any dirt or wax. Pat them dry. Next, peel each apple. I like using a good peeler; it saves time and minimizes waste. After peeling, cut the apples into quarters to make coring and slicing easier. Remove the core, leaving behind the juicy flesh, and cut the quarters into smaller chunks. This not only makes for easier cooking, but it also speeds up the process.

Place the chopped apples in a large pot. Add lemon juice, which will brighten the flavor and help prevent browning. Then, sprinkle in your chosen spices. If you're using cinnamon sticks, toss them into the pot now. Add enough water to barely cover the apples. Cover the pot and cook over medium heat until the apples are tender, stirring occasionally. This should take about 20 to 30 minutes. If you’re in a hurry, you can crank up the heat a bit, but keep an eye on it. Nobody wants burnt apples!

Once the apples are nice and soft, it’s time to mash. You have options! You can use a potato masher for a chunkier sauce, or an immersion blender for a smoother puree. Just be cautious with the immersion blender—hot splashes will happen. Work in batches if necessary.

Taste your applesauce. If you want it sweeter, add your choice of sweetener gradually. This is where you can feel like a chef! A little brown sugar, honey, or maple syrup can go a long way. Now, mix in the vanilla extract. Let your taste buds be the guide. If you're feeling adventurous, toss in the ground ginger and adjust the spices to your preference.

Allow the applesauce to cool to room temperature. Then, transfer it into airtight containers. Homemade applesauce can be refrigerated for up to two weeks. If you’re freezing it, make sure to leave space at the top of your container as it expands.