Melt butter in a large saucepan over low heat, and add apples. Let soften in pan for about five minutes, stir often. Add water and slowly bring to a simmer. Simmer 10 minutes, add sugar, spices, and lemon juice, and let simmer an additional 20 mins. Process/puree with an immersion blender or food processor, let cool slightly and enjoy!
* What kind of apple should you use? There are about as many opinions about this as there are varieties of apples in North America (which is quite a few!). The consensus seems to be that softer apple varieties (as opposed to the drier, crispy-crunchy ones) make a good applesauce. Fuji, Gala, Jonagolds, Golden Delicious varieties appear in many sauce recipes, as do Rome, Liberty, and Macintosh apples. Northern Spy, which is a less ubiquitous variety, is another suggestion, along with Gravenstein apples, if you can find them.