Quarter, take out the seeds and core, and peel (if desired) the apples. Then slice them into bite-sized pieces and plan into a stock pot. Add enough water to cover the bottom of the pot.

Cover the pot and cook on the stove on medium heat for 15-20 minutes, until the apples are soft. The steaming process is key, so stir the apples once in a while if you want, but not often. Opening the lid lets out the steam.

Once apples are soft, they are done. I like to stir them around a little bit to break them up while keeping some of the chunks.

Add the jarred applesauce, if you are using. Stir to combine.

Add brown sugar, cinnamon, nutmeg. Stir to combine.

Serve immediately. Refrigerate any leftovers for up to 10 days.