Peel apples, remove the core and cut the flesh first into wedges and then cut them in half. Mix with lemon juice.
Boil water with cinnamon and cloves. Simmer briefly. Add apple and sugar and simmer gently until apples are soft.
Remove cloves and cinnamon stick and finely puree the rest.
Preparation Tip:
If there is too much liquid left after cooking, you can also pour off a little of it before pureeing. This makes the applesauce more compact.
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