In a large pot, place Breakstone’s butter. Heat over medium-low heat and allow it to melt. The Breakstone’s butter will become fizzy and separate into milk solids at the bottom and foam at the top. At this point, keep a watchful eye, because it can burn quickly.

Once your milk solids have turned golden brown and smell nutty, turn off the heat.

Add the cinnamon, cardamom, nutmeg, and lemon zest. Mix in the diced apples.

Cover with apple cider, add in the brown sugar, and bring to a boil. Reduce to a simmer and let it cook down for about 45 minutes. The apples should be very tender.

Add in the salt, lemon juice, and vanilla.

Blend the apples together until smooth with a hand blender. At this point, you can continue to cook the applesauce to reduce further or serve as-is.

Personally, I love serving it warm with latkes, but it’s great cold, too.