As promised, here is the easiest thing in the world to make. Just takes some time, and absolutely no skill whatsoever. My kind of recipe. This is how I make applesauce. There are many recipes out there, but this is how I do it.
My neighbor very graciously gave me this box of apples last Friday. I came home from visiting a friend and there it was in all it's glory. One of our local grocery stores (an organic/green store) gives away imperfect food for composting, however these apples were not compost material. They were just dinged up and not perfect. Which makes them perfect for apple sauce.
I like to peel my apples for applesauce. I do it because most of the time when I make applesauce I get them from local orchards here, and for the most part they aren't organic. This is optional, especially if you get your apples from a trusted resource and know they haven't been sprayed down with anything.
Next I cut them into manageable sizes. I pour about an inch of water into the bottom of the pot, and fill it up. I cook them about for about 10 minutes stirring occasionally until they are soft.
I dump the hot apples into my mixer and puree them until they are chunky. If you're making this for a baby, you can puree it more. I pour the chunky applesauce mix back in the pot. Now's when you can add things to your liking, such as cinnamon, or honey to sweeten. If you've chosen sweet apples you shouldn't have to add sweetener at all. My summer batch was made of mostly golden delicious apples, and had no sugar. This batch was a mix, and had some granny smith's in there. I added a touch of honey to balance that out.
Once you've stirred it thoroughly you're done. Store it in the best way you can, either by freezing or canning.
In the end all those apples made almost 4 quarts of applesauce. One of the quarts went to my neighbor who brought me the apples to begin with.
As for canning. I suggest you look up safety regulations for canning. I used a water bath method with these, and processed them for 35 minutes. If you live at altitude you should look into what adjustments you will need to make. This should freeze well should you want to skip the canning part. :)