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Peel, core, and chop apples. Add all ingredients to a large dutch oven or heavy-bottomed pot. Stir well, then heat over medium heat until apples are soft, about 20 minutes.
Use an immersion blender to puree the mixture. Alternatively, transfer the mixture to a regular blender and puree, then pour back into the same pot.
Cook over low heat for approximately 45 minutes, stirring occasionally to prevent spattering, until apple butter has thickened to desired consistency.
Cool completely and store in an airtight container in the refrigerator. Apple butter can be frozen as well.