From The Modern Family Cookbook
For a typically smooth, stiff apple sauce, choose apples which do not hold their shape in cooking, but cook quickly to a mush. Red Junes, Early Transparents and Duchess apples are some good varietyies for this type of apple sauce. They should be cooked until mushy in water then the sugar should be added.

2 lbs. tart apples (6 to 8), pared and sliced
½ cup water
½ cup sugar, or to suit taste
Cinnamon, if desired

Put apples and water into a saucepan, cover tightly, and cook over moderate heat without stirring until apples are mushy. Add sugar (exact amount depends on taste and on tartness of apples), stir just to mix, and cook for a minute or two longer. Remove from heat and whip with spoon to a smooth stiff sauce. A little ground cinnamon may be added if desired to give the sauce a darker color and spicy flavor. Serve warm or cold. 4 to 6 servings.