10 crisp apples (Granny Smith)
1 cup brown sugar
1/2 cup apple juice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon cardamom
1 teaspoon vanilla
Place all ingredients into a large saucepan and cook over medium-high heat until apples break down and become very soft. Continue to reduce until 80% of the liquid has evaporated and the sauce is very thick and dark brown.

Puree with an immersion blender, a standard blender or in a food processor.