In a large Dutch oven or pot, add apples, cider, brown sugar, lemon juice, cinnamon, nutmeg, and cloves if using. Cover and cook on medium-low for 25-30 minutes, or until apples are soft, stirring occasionally.
Remove from heat. Using an immersion blender, puree until applesauce reaches a smooth consistency. Alternatively, use a blender. Use caution and blend in small batches if using a blender when the apples are hot.
Return to medium-low to low heat and cook for 45-60 minutes, stirring occasionally, until reduced, and the color is a deep amber. Remove from the heat and add vanilla.
Refrigerate in an airtight container.
Notes
Makes about 4 cups
Refrigerate apple butter in a covered container for up to a month. Freeze in zippered freezer safe bags for 4-6 months.
Canning Method: Pour apple butter into prepared jars and process for 15 minutes (adjust for altitude). Remove and cool on the counter top for 24 hours before storing. Remove rings before storing.