Cook the apples. In a dutch oven or large heavy-bottom pot combine apples, cider, and ½ cup sugar. Bring to a boil over medium-high heat, stirring occasionally. Once the apples and liquid come to a boil, cover almost fully, leaving a small space to vent steam.

Blend. Continue to boil for 20 minutes or until apples are soft and tender, stirring about every 5 minutes. Almost all liquid should be evaporated. Using an immersion blender, process until smooth. If using a standard blender or food processor, be careful with the hot liquid when transferring the cooked apples. Process until smooth and return to the dutch oven or pot.

Add spice. Stir in spices and the remaining ¾ cup sugar. Return to a boil over medium-high heat uncovered.  Once the apple mixture starts to boil, reduce to low heat and simmer about 15 to 20 minutes, stirring often. The mixture should be smooth, thick, and hold a line when dragging a spatula through the center. Let cool about 30 minutes before transfer to a container. Store in the refrigerator.

Slow Cooker Instructions.  Combine all the ingredients in the slow cooker.  Cook on low for 10 hours, stirring occasionally.  After cooking, purée for a smoother apple butter consistency.