Peel, core, and quarter all the 苹果 约8–10个中等苹果；混合品种效果最佳（见提示）. Cut each quarter into 2–3 chunks (roughly 1-inch pieces) so they cook evenly. No need to be precise — they'll all break down.

Add the 4 lb 苹果 约8–10个中等苹果；混合品种效果最佳（见提示） chunks, ½ cup 水, and 2 tbsp 柠檬汁 新鲜挤压 to a large pot. Stir to combine. The 2 tbsp 柠檬汁 新鲜挤压 brightens the flavor and helps prevent browning.

Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the 4 lb 苹果 约8–10个中等苹果；混合品种效果最佳（见提示） are completely tender and falling apart, about 20–25 minutes.

Remove the pot from heat. Add the 3 tbsp 细砂糖 根据苹果的甜度调整, 1 tbsp 红糖 压实；增加深度, 1 tsp 肉桂粉, 1 pinch 粗盐, and ⅛ tsp 肉豆蔻粉 (if using). Stir well to combine and let the residual heat dissolve the sugars.

Mash the 4 lb 苹果 约8–10个中等苹果；混合品种效果最佳（见提示） with a potato masher to your preferred consistency — a few rough strokes gives you a chunky, rustic sauce; more mashing yields a smoother result. For very smooth applesauce, use an immersion blender or pass through a food processor.

Taste and adjust: add more 3 tbsp 细砂糖 根据苹果的甜度调整 if the 4 lb 苹果 约8–10个中等苹果；混合品种效果最佳（见提示） were tart, more 1 tsp 肉桂粉 for warmth, or a splash more 2 tbsp 柠檬汁 新鲜挤压 for brightness. Stir in the ½ tsp 纯香草精 离火加入 (if using) now, while the sauce is still warm.

Serve warm immediately, or let cool to room temperature before transferring to airtight container. Refrigerate for up to 10 days or freeze for up to 3 months.