I made applesauce on Saturday ... fresh apples from the market worked well. I used Empire apples as they tend to be a little more tart and can hold their shape decently (I like a more chunky applesauce as opposed to a puree).
Basically all you've gotta do it peel and core the apples, cut them into fairly decent sized pieces (I use quarters, as the apples are rather small), add some brown sugar and cinnamon, and then for a special ingredient, a bit of brandy in the bottom of the pan. Cover and cook over medium-low heat, stirring frequently. Be sure the juice from the applesauce doesn't boil over.
I never use water as there is enough in the apples (even if I don't use brandy). Turns out quite well. Too bad I ate an entire batch of applesauce in two days.
P.S. It went well with my BBQ pork tenderloin.