Core, peel, and coarsely chop the apples. Put them in a medium sized pot (larger if you are scaling up the recipe), and add enough water to cover the bottom. You can turn the heat on at this point if you want.
5 medium sized apples
Wash, core, and coarsely chop the strawberries and add them to the pot.
5 large strawberries
Add the vanilla and any extras (see the FAQs above) and stir to mix.
½ teaspoon vanilla extract
Cover and cook the applesauce on low (it should be bubbling but not vigorously), stirring and mashing occasionally with a spoon or potato masher, until the apples have softened so much they are falling apart and mash easily, about 45 minutes depending on your apples.
Remove from heat and puree in a blender or food processor, if desired.
Serve warm or at room temperature. Applesauce can be kept in the refrigerator for a week or so or frozen for 3 to 6 months.
Variations - add cinnamon or other spices as desired