Applesauce

Combine 3 lb. apples (preferably a variety), peeled, cored, cut into ¾" pieces, ⅓ cup (packed; 70 g) light brown sugar, ¼ tsp. kosher salt, and 1 cup water in a heavy medium saucepan. Place on stovetop over high heat and bring to a boil, stirring occasionally. Reduce to low heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in pan has evaporated, about 6 minutes. Remove from heat. Stir in 2½ Tbsp. fresh lemon juice and ½ tsp. ground cinnamon. Cool 30 minutes.

Using a fork or potato masher, crush apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. Do Ahead: Applesauce can be prepared 3 days ahead. Transfer to an airtight container, such as a mason jar, and keep refrigerated.