You'll need a 7 quart dutch oven or large soup pot to prepare this recipe on the stove top.

 Start by cutting the apple in half and remove the core and any stems. I use a mix of different different apples that I favor for apple butter. There is no need to peel the apples for this recipe. The peels add lots of flavor. You'll never know they're in there later on.

Add the apple slices to the cooking pot.

Add the apple cider vinegar and apple juice.

Cover and cook over medium high heat for half an hour. The apples will cook down and soften quite a bit.

After 30 minutes remove the lid and add the brown sugar and spices. Stir to combine everything.

Cover and reduce the heat to medium for the next half hour. Be sure to stir constantly after adding the sugar and spices. The dark brown sugar has more molasses and can burn to the bottom if left unattended. Trust me, I found that out the hard way once upon a time.

Each time you stir break, down the softened apples. You'll be able to break everything down quite a bit just using your spatula or spoon during the cooking process.

After 30 minutes cooking on medium, reduce the heat once more to a low simmer setting. Vent the lid on the pot to allow for evaporation to thicken up the mixture.

Cook for an additional hour, stirring occasionally.

When the apple butter is done a spoon should stand straight up in the mixture. 

Use an immersion blender to blend the apple butter to a smooth consistency. See how creamy it looks and you can't tell there were peelings in there at all. If you do not have an immersion blender, no worries, you can use a food processor.

Can if desired using safe canning methods.