mixed, cored, quartered
In a large saucepan combine the apples, ½ cup water and sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally and breaking up the apples, for 20 minutes.
When the apples are tender and the mixture is the consistency of a chunky purée pass the apples through a food mill and return to the saucepan.
Simmer the applesauce, gently, for an additional 5 to 10 minutes or until slightly thickened.
Adjust seasoning with lemon juice, sugar and cinnamon.
Serve the applesauce warm or chilled.