Wash apples well.

Cut them into quarters and cut out the cores. Chop the quarters in half one more time (big chunks are just fine).

Throw them all into a large pot. Sprinkle cinnamon on, if using.

Put a tiny bit of water on the bottom in the pot—this is to keep them from burning or sticking at the very beginning, but apples actually have a lot of water in them and as soon as they get warm they will create their own water to prevent burning and sticking.

Heat the apples, covered, on a medium-low heat for 20-30 minutes or until both the flesh and the skin of the apples are very soft, stirring every once in a while to prevent any sticking that might occur.

When the apples are soft, take them off the heat and puree either with a food mill or in a food processor in batches.

Taste the applesauce to see if it needs sugar added. If it does, add a little bit at a time until it tastes right to you.

Divide the sauce into 2-cup portions and put into freezer bags or containers. Let it cool to room temperature and then freeze.