Wash, peel and quarter the apples and cut out the core. Roughly dice the apples and put them in a pot with lemon juice, 200 ml water, butter, calvados and sugar. Peel ginger, grate about 5 g finely and add to the apples. Cut the vanilla pod lengthwise, scrape out the pulp and add it together with the pod and the other spices to the apples.
Bring apples to the boil, cover and simmer at low heat for about 10 minutes. When the apples have almost crumbled, season with nutmeg and possibly add some sugar. If you don't want it chunky, you can also pass the apple through the brisk Lotte. Serve apple sauce warm or chilled from the refrigerator