With a vegetable peeler, peel the apples, cut them into quarters and discard cores. Chop apples into 2-inch chunks, or smaller if you prefer a smoother applesauce.

Combine all ingredients in slow cooker, close lid and cook on high for four hours. Stir once per hour during cooking.

Remove cinnamon sticks. If you like a chunky applesauce, leave as is. To make it smoother, mash chunks with a ricer, or puree with an immersion blender.

Taste and add sweetener, if desired. You can use white or brown sugar, honey or maple syrup, to taste.

Cool slightly, then spoon into containers. Refrigerate for up to five days, or freeze for up to three months.

When cold, serve on its own or as a side dish with roasted pork or sauerbraten.