Steve, apple sauce shouldn't be 'watery, thin, sour gloop'. Come round ours in September and pick some of our huge and gorgeous Bramleys straight off the tree. Peel and chop into NOT too small pieces. Simmer very briefly with a smidgeon of water. Add brown sugar and mash only slightly with a fork. The resulting apple sauce is fluffy, sweet, not gloopy or sour and goes beautifully with pork (or any poultry)