John posted on another recipe thread that he was looking for apple alternatives. Surprisingly, I found an applesauce recipe on Elana's Pantry website.
Don't know how it keeps if frozen for later (which is what John was looking for), but here goes...

12 medium apples, peeled, cored and sliced
2 sticks cinnamon

Place apples and cinnamon in a large pyrex bowl with lid
Bake covered at 350° for 1½ hours
Allow to cool slightly
Crush apples with a potato masher until sauce is desired consistency

For the Zone, using 12 apples, this would make 24 blocks of carb.

Okay, why peeled?
All recipes I've seen call for peeled?
Any good reason for taking the peels off?
Why waste the additional nutrients in the peels?
.
We have a basement, so we might try keeping some there through the winter.

Well, I peel them because I don't think the applesauce will cook down as well if the apples are unpeeled. But, you could try that. Personally, I think you will end up with chunks of peels that just don't cook down and will end up picking them out later. But, if the texture doesn't bother you, then leave the peels on!

My grandmother always left the peels on and her applesauce was a lovely pink color. It was delicious and nutritious.

Techie, did your grandmother have to puree the applesauce in order to get the peels to blend in?

She cooked them in a small amount of water and just mashed them with a potato masher.

My grandmother used to do the same thing, skins and all. I can still see her there with the potato masher going up and down through the pot of pink applesauce.

(thanks for the memory Tech! )