For the applesauce, boil the apples (preferably tart fall apples) cut into small pieces with the remaining ingredients until soft and remove the cinnamon stick, lemon peel and cloves.
Puree with a blender, bring to the boil again, fill the applesauce into glasses and let it cool upside down.
Preparation Tip:
The applesauce is also wonderful to freeze.
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