2 1/2poundsapples, peeled or unpeeled, cored and chopped
Juice of 1 lemon
1teaspoonpure vanilla extract
Mix together the apples, cinnamon, lemon juice and water in a medium sized pot. Cook over medium high heat and bring to a boil. Lower the heat and simmer for 45 minutes to an hour, stirring occasionally, until the apples are very soft. Remove from heat. Stir in pumpkin puree and vanilla.
For chunky applesauce: Use a potato masher to mash the apples to desired consistency.
For smooth applesauce: Transfer the apples to a food processor and pulse to desired consistency.
Serve at room temperature or cold. Store in the refrigerator for up to 1 week, or freeze up to 3 months.