I made applesauce by hand for the first time! There's a great apple vendor at our local farmer's market, so I decided to use some of the haul from my last trip there to make some applesauce.
The process was fairly easy. I just washed and cut up the apples into about 1" chunks, leaving the skins on but discarding the cores. (If you want to tackle this recipe but don't have a food mill, you'll want to peel the apples). I cooked the chunks down over medium heat, constantly stirring and adding just a little bit of water and fresh squeezed lemon juice. The chunks gradually became mushy, and once I felt they were soft enough to be run through the food mill, I turned off the heat and processed them through it until all that was left were the skins. I didn't want the skins in the sauce itself, but they were so tender and flavorful that I just ate them up. The beautiful pink color came only from the apple skins themselves - I didn't add anything else to the pot. If you want to try this yourself and don't have a food mill, peel the apples at the beginning of the process, then just use a potato masher to mash them after they've been cooked down.
Here are some photos of the process, if you're curious. As you can see, the apples cooked down a lot. Six apples didn't even end up filling up the applesauce jar I reused.