Whew! Lesson learned, when they say "add just enough water to prevent sticking" they mean add just enough water to prevent sticking! Now I have to slowly boil off the excess. The problem is that it's difficult, as the apples soften, to keep them from sticking anyway. In spite of that, however, the first batch tastes great, second batch is in the pot ready for boiling and spicing, third batch is still whole, final portion will likely remain as apples for the kids.
I have to say though, it is cinnamon and a little nutmeg (having had a very bad experience with nutmeg, I am understandably cautious about it's usage), that really takes an applesauce from being mediocre to being sublime.
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