Core and slice your apples. You can peel them for a smoother butter, or keep the peels on for a chunkier version. We prefer to keep the peels on, both for texture and to maintain the nutritional benefits of the skin.

Add apple slices, cider, lemon juice, and all spices to a slow cooker, or large Dutch oven.

If using a slow cooker, set on low for 8 hours. If cooking on the stove top, heat until bubbling, then reduce heat to low, cover with a lid, and cook for about an hour. Stir every so often to prevent burning, about once every 20 minutes. Increase cooking time if you are increasing the servings.

Mixture is done once the apples have reduced by at least half, are a rich brown color, and thickened.

Transfer mixture to a high powdered blender, or use a hand mixture to combine until smooth.

Add butter back to your pot and continue cooking on low with a loose-fitting lid until it reaches your desired thickness. This will take another 2 hours in the slow cooker, or 45-60 minutes on the stove top.

Transfer to glass jars to cool, then store in the refrigerator for up to 10 days, or the freezer for up to 2 months.