Place cored and sliced apples (not peeled) into a large slow cooker or crock-pot.

Add apple cider vinegar (or water) and spices. Stir all ingredients together, cover and let it cook for 5-6 hours on low.

The liquid will reduce and the apples will be very soft, dark in color and smell heavenly. Turn the slow cooker off and then use an immersion blender to puree the apples until smooth. Another option is to carefully transfer the apples to a blender and blend until completely smooth.

Once the apples are pureed, turn the slow cooker on high and heat the apple butter for 1-2 hours, uncovered. This will help it thicken and caramelize.

Once the apple butter is the consistency you like, turn off the slow cooker and let the apple butter cool for 30 minutes before transferring into airtight containers for storage. Let the apple butter cool completely in the containers or jars before placing in the fridge.

For storage: apple butter will keep in the fridge for up to 3 weeks or up to a year the freezer.