Wash, core and slice apples into chunks, making sure to cut out any bad spots.  You can use an apple wedger.

Put the slices or quartered apples into a large stainless still stockpot. Add half of the water, put the lid on and cook the apples on medium heat until they are soft, about 30-40 minutes.

for Instapot: Close lid on pressure cooker and seal vent knob. Cook on high pressure for 12 minutes. Once cook time has elapsed, do a quick release of pressure.

while the apples are cooking, put the rest of the water into a small saucepot, add rosehips, elderberries, clove, cinnamon, and salt. Simmer it for 30-40 min.

Once the apples are soft, blend them in a high speed blender with the rosehips-elderberries mixture in batches. return to the stockpot.

At this point, you can adjust the taste while simmering on low for a few minutes to incorporate the flavors and then can it. For canning, follow any regular canning applesauce recipe online. It's pretty simple.

If you're not a canner, store some in your fridge and freeze the rest.