I use the one in the Ball Blue Book canning book on page 31 called Sweet Cider Apple Butter. Basically you cook the apples in apple cider to make your "sauce", sieve out the peel etc, then add sugar and spices. I cook my prepared apple sauce in my roaster pan in the oven for hours at a lower temp maybe 300. Stir frequently to prevent sticking. My late MIL made apple butter in a copper kettle over a fire outside for years. It was so delicious. I have concocted for years trying to get that mellow flavor, but know it was the copper kettle. BTW a mix of apples works very well so you get lots of levels of flavor.