Apple Sauce

Photo: J. Hermolin
An ideal solution to make good use of fallen apples. It serves as a light dessert or a side dish with roasted meat.
8 apples, washed, cored and cut into chunks
1T lemon juice
1 cup water or cider
Lemon zest
Dash of cinnamon
Chopped toasted hazelnuts

Combine all ingredients in a heavy saucepan, bring to a boil and simmer until apples start to disintegrate.
Cool mixture and put through a food mill. Refrigerate until use; freeze or can for longer storage. Sprinkle with hazelnuts before serving.