1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 ounce apple cider vinegar (about 2 tablespoons; 30g)
1 (3-inch) strip orange peel
1 (3-inch) cinnamon stick
Apple cider, to adjust consistency
1/4 teaspoon rosewater (optional)
Core apples without peeling, then slice and roughly chop into 1/2- to 1/4-inch pieces. This will yield approximately 3 1/2 pounds prepared fruit (16 cups; 1.5kg). Transfer to a 5-quart Dutch oven, along with sugar, salt, apple cider vinegar, orange peel, and cinnamon stick. Stir to combine, then cover and place over medium heat until apples have wilted and begun to bubble in their own juices, about 15 minutes. If this process seems to be moving slowly, simply turn up the heat.
Continue cooking, stirring from time to time, until apples are fall-apart tender, about 10 minutes more. Remove orange peel and cinnamon stick, then purée to your desired consistency with an immersion blender or food processor (see note). If desired, thin as needed with apple cider to adjust consistency. For a more intense apple flavor, season with 1/4 teaspoon rosewater.
Transfer applesauce to glass jars and refrigerate up to 3 weeks. If freezing, make certain not to overfill the containers, as the applesauce will expand once frozen.