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1
Quarter, peel and core the apples; save yourself a bowl and throw them right into the slow cooker insert as you go.
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2
Add salt, nutmeg, cinnamon, brown sugar plus apple cider & lemon juice if using. Stir to combine.
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3
Turn slow cooker to High and let cook for approximately five hours, stirring occasionally, until the mixture is soft brown in color and most (but not all) of the liquid has evaporated. If you cook it on the stove, you'll need to stir more frequently and keep an eye on your heat level; note that the overall cooking time will vary depending on your stove and the pot you use.
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4
Turn heat to Low and let cook an additional four to five hours, or until it's dark brown and thick. Stir once or twice an hour, maybe every fifteen minutes for the last hour or so. (For stovetop, stir every fifteen to thirty minutes at this stage. Scorching will be a real threat for you.) If you're not sure if it's done, don't be afraid to taste to gauge how concentrated the flavors have become.
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5
Use the immersion blender until you reach the desired consistency, or carefully transfer to a food processor. Taste and adjust your seasonings as necessary.
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6
You can go further and jar this to make it shelf-stable, but I usually just let it cool and store it in the fridge.
