Gaby - Sorry, but I have no specific recipe for applesauce.
I do know, thanks to Nathan putting garlic powder in the pot when I was cooking it once (he was much younger and had a lot of enthusiasm, but less cooking savvy) that garlic powder is NOT a good ingredient for your normal applesauce… 

I usually am inspired to make applesauce because I have apples that have been in the refrigerator a little too long and are no longer crispy enough to eat raw.
I guess tart apples like Granny Smith are better if you are going to buy new apples, but honestly I don’t think it matters. However, I never buy Red Delicious for anything.

So, peel however many apples you have – let’s say 6 apples - quarter them, and then cut them into little chunks. I do this directly into the pot I am going to cook the applesauce in.
Add say ¼ cup sugar, ½ tsp cinnamon, dash of cloves & 1 tsp vanilla. (You can always add more of these things, but you can’t take them out, so don’t put too much.)
Maybe add maybe ¼ cup or so of water so you don’t scorch the pot when you first start cooking it. Apples make their own liquid once they start cooking.

Bring to a boil and turn to a low heat.
Cook for a few minutes and taste, at this point test for flavor and add sugar or spices if necessary.
Continue cooking until the apples are the texture you like them – maybe 15 to 30 minutes or so – don’t let them dry out. Add water if you need to.
Be careful, because once you get the apples & sugar cooking, it can be like molten lava!

There you have it. XXOO