Wash apples
Cut apples off the core in large chunks
Add to pot
Add water
Add spices
Bring water to a boil
Reduce to a very low simmer and cover
Stir occasionally until apples are very soft
Remove lid and cook away any water
Process through food mill
Taste and adjust with spices and add sugar only if needed.
Blend until completely smooth in the blender.
** For mine, I had a mix of pink lady, wine sap and galas and I added 2 tbsp sugar.
I don’t mind my applesauce being chunky a bit, but for the apple butter, I prefer a smooth, silky texture, so I put mine in the blender for 3-4 minutes on high to make sure it is very smooth before cooking further. Even if a few of the apple skins made their way through the food mill (nutrition win!), the blender will puree them so that no one will notice. I still think it is better because you don’t have to peel ALL those apples.
Return applesauce to the pot and continue to cook, keeping the pot covered so you don’t get splatter. Be sure to stir often so that it doesn’t stick to the bottom and burn.
Cook over very low heat until thick and a deep velvety brown. It took me 6-1/2 hours just simmering and stirring occasionally all day. I have a friend who does this in the crock pot, which makes sense to me that it would work well with less need for attention.
Once again, taste and adjust seasonings, if needed.