1 cup water
8-12 apples (red skinned apples work best here - Gala, Honeycrisp, Fuji, Cortland)
1 bag (2 TBSP) Spice by Rachel Sweet MULLING SPICES
Wash the apples and cut them into quarters, discarding the cores. No need to peel! The skins add nutrients and color. Put all the apple quarters into a large pot. Pour the water over them and cover to pot. Cook on low heat for1 hour.
After the apples are done cooking, let them cool with the lid off for several minutes. Poke several of the apple slices with a fork to check for tenderness. If the fork slides in easily, they are done. If not, put the cover back on the pot and cook for 20 more minutes on low heat.
Add the cooked apples and water to a blender. This will be two or three batches in the blender. Add apples approximately 1/3 of the way up the blender cup. Blend until smooth and pour into a crockpot. Add the rest of the apples and blend. Add these to the crockpot until all apples are blended. Rinse the blender out immediately after use as it is much easier to clean before it dries.
Add the bag of MULLING SPICES to the crockpot and cover with the applesauce. Cook on LOW heat, uncovered for 6 hours. Stir occasionally to move the bag around. Try warm apple butter on toast or cooked meats like ham and pork. Top vanilla ice cream with cooled off apple butter for the taste of apple pie a la mode. Add to smoothies, or just eat it plain.