12 cups chopped, unpeeled apples
3/4-cup apple cider
1/2-teaspoon ground cloves
1. Combine apples and cider in crock-pot. Cover and cook on low 8 hours or until apples are soft.
2. Purée in food in blender or food processor. Return mixture to pot; add sugar and spices. Cover and cook on low 1 to 2 hours longer. For thicker apple butter, uncover, and cook on high until desired consistency, stirring occasionally.
3. Store in refrigerator or pour hot apple butter into hot canning jars, leaving 1/4 inch headspace. Adjust caps for canning. Process in boiling water bath 10 minutes.