Apples score points not only with vitamins, but also with minerals. Noteworthy is the content of calcium and phosphate, which are important for our bones and teeth as well as for our brain. Due to the soluble fibre pectin, apples are good for digestive problems, which it balances out.
Applesauce does not necessarily need sugar. Depending on the taste and sweeter of the apples you can do without it. Alternatively you can give your applesauce a different flavour. For example, how about cooking some peeled, chopped ginger roots with the apples?
For the cooking liquid, peel half of the lemon making sure you don't remove any of the bitter white pith. Squeeze the juice from the whole lemon. Bring the lemon zest, water, wine, and cinnamon stick to a boil in a large pot.
Peel and remove the core from the apples. Slice or cut into cubes. Add the apples to the cooking liquid and boil briefly. Reduce the heat to low, and simmer for 5-10 minutes. The apples should be soft but not falling apart. Remove the lemon zest and the cinnamon stick.
Add the sugar to the warm compote, and season to taste with the vanilla sugar.