Apple butter

Core the apples (with a corer, or by cutting four slabs off around the core), quarter, and slice into about one-inch pieces without peeling.

Put the apples in a large slow cooker with the white and brown sugar, salt, cinnamon, nutmeg, allspice, apple cider vinegar and a splash of water; stir.

Cook covered on high until the apples give up their liquid and turn soupy and soft.

Turn to low and cook uncovered many hours, stirring occasionally, until thick and dark.

Puree smooth with an immersion blender, or in a blender.

Continue cooking uncovered on low until thicker and darker still.

Optionally pass through a fine mesh strainer, transfer to storage and cool fully, when it darkens and thickens.