Mix all ingredients in a crockpot. OR use a heavy bottomed pot on top of the stove.
Cook on low in crockpot for 10 hours, stirring if possible. On the stove top, I cook in a heavy pot with a lid on low for about 1 1/2 hours, maybe 15 or so minutes longer. This will vary with the type of apple, heat of stove etc. Cook until the mixture is thick and dark brown.
Remove the lid, and blend the apple mixture with an immersion blender till smooth. Alternatively you can purée it in a blender and then return it to the pot. You can blend till just broken down, or till velvety smooth. It is up to you.
Now cook on the stove top at low for an additional 45 minutes or so, until it is very thick, pulling away from the walls of the pot. Stir regular to avoid it burning on the bottom of the pan. It should be completely spreadable, spoon standing up in it, not runny! Be careful as it bubbles- the 'plops' can hurt if they hit you- hot!! Use a splatter guard if you have one.
This makes 2 cups or so, depending on the apples and how reduced you like it. This is one of these recipes that will vary with the type of apple you are using. Bottom line, if using as a spread, cook down till you have achieved the consistency you like. I like mine thick. If I am using for Apple Butter Custard pie, I want it at least the consistency of pumpkin puree or a tad thicker.
Spices are to your liking. They will concentrate as they cook down. You may want to taste before you blend up. Adjust at this point.
Feel free to replace half of the apples with pears. If using pears, reduce the sugars to 1/3 cup each. The pears have more of a sweetness, so the additional sugar won't be needed.