Combine apples and cider in a medium pot and boil gently until apples are soft.

Carefully ladle hot apples into food mill and process.

Add 12 cups of puree and the remaining ingredients to a medium stainless steel or heavy kettle. (If you have additional puree, enjoy as applesauce! )

Bring to a boil over medium heat, reduce heat, and stir often, especially when butter begins to thicken.

When butter is thick and spreadable, ladle into clean jars and process for 10 minutes in boiling-water bath.