Peel and core apples; cut into big chunks. In a medium-size saucepan, toss apples with lemon juice. Add cider, sugar, and cinnamon; bring to a boil. Reduce to a simmer and cook until tender, about 15 minutes. Let cool 20 minutes. Discard cinnamon. Mash to the consistency you prefer. Stir in brandy. Cool to room temperature; then cover and refrigerate.
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