I made applesauce last week with apples that had dropped from the tree. I cut off all the bruised bits. I made a couple of quarts, and stuck them in the fridge. Apples and a little sugar/cinnamon, that's it.
It was delicious for a couple of days.
I just opened the jar and it's was a little bubbly. And cidery. No mold, but it is definately going into cider territory taste-wise.
I jarred hundreds of quarts of applesauce as a kid, but that was a hot pack serious caning sort of endeavor. I never just made it and put it in the fridge without the extra storage steps.