Homemade applesauce


I make a large pot of homemade applesauce every week using McIntosh apples and cinnamon and water (absolutely no added sugar). I’m aware that this is “concentrating” the apple from it’s whole form so now I’m wondering if this should be avoided? I also simply enjoy frying up a sliced apple in a frying pan with some butter and cinnamon, which is less concentrated. My husband loves the applesauce and would miss it. What are your thoughts about this?