Apples for applesauce can be peeled, or they can be used with the peel on. Using the peel will result in applesauce that has a pinkish color. Since my mother and grandmother always made theirs this way, I do also.

2	lbs	Apples (Rome, & Granny Smith are a good combination)
0-1/2	C	Sugar depending on your taste
		Cinnamon to taste

Peel, (if desired) core and roughly chop the apples. Place in a sauce pot and cover with cold water. Simmer the mixture, covered until the apples are soft. Remove the apples and process in a food processor or food mill until the desired consistency has been achieved.