That's just about exactly how I made it earlier this year, doing it for the first time. I decided to use apple juice instead of cider, and, since I have a juicer, I used fresh, home made juice. The sauce was sweet enough for me, so no sugar, but I did add about 1/2+ tsp fresh ground cinnamon, just to add a very subtle background flavor
After the apples were cooked to the desired softness, I removed them from the pot, strained them, and reduced the juice in which they simmered, and added the reduced juice back to the apples, a little at a time until I was satisfied with the consistancy. I didn't cook the strained apples a second time in the juice thinking the sauce might taste "fresher" and that I could better control the texture.