1 dozen assorted apples, cored and cut into chunks
4 tbsp. butter
1/3 c. water or apple cider
1 tbsp. cinnamon
1/4 tsp. nutmeg
pinch of ground cloves
pinch of salt
You can add 1/4 c. sugar if you are using water instead of apple cider. I like to use a variety of apples and keep the skin on, but you can peel them if desired.
Put apples in a crockpot; mix water or cider with slices and pour over apples.
Cut butter into 4 pieces and add to apple mixture. Cover and cook on low for 6-7 hours or until apples are soft. Allow mixture to cool.
Use an immersion blender to blend apples to a smooth consistency. This can also be prepared in a large covered pot on the stove.
You will probably need to add more liquid if you choose this method.
The applesauce can be stored in the refrigerator for several days and also freezes well.
