Jenny Cook's Granny Smith Applesauce

If I were entering an applesauce contest at this time of year, this is the one I would make.
Buy enough Granny Smith apples (don't substitute another kind) to fill the biggest, heaviest, pot you have (at least 8 quarts). Wash them, and then use an apple corer, peeler, slicer, to core, peel, and slice them. Cut them in 1/2 to make the rings into 1/2 circles. Make sure all the peel is off because it doesn't taste good in the final product. Put all the apples in your pot and put in 1 C to 1 1/2 C water. The water is just to help the apples to steam and start to make their own sauce, so don't worry that it isn't very much water compared to apple. Put in 1/2 cinamon stick at this point if you like cinamon. Turn the burner to Medium-low and then up to Medium if you have to and get them simmering. The apples scortch really easily so you will want to watch them carefully. Stir them with a wooden spoon until they cook to the consistency you want. We like ours really chuncky (about 1/2 sauce and 1/2 chunks). Take the pot off the burner and leave it to cool for an hour or two. Add sugar to taste. We like tart applesauce so we add only 1/4 to 1/3 C per batch.
Once the applesauce is at this point you can always put a little in some cups and then add things like minced crystalized ginger, or more sugar, or anything you can think of, to see if you think it will make your recipe stand out even more for the contest. We make a lot and freeze it. Our favorite way to eat it is to thaw it about 1/2 way and eat it really cold with icy chunks in it. That sounds really good in this heat, maybe I will go check my freezer.