Slowly reducing and caramelizing applesauce creates the wondrous phenomenon known as apple butter. Tart, aromatic, and smooth, apple butter has a thick, spreadable consistency that's unlike the loose texture of applesauce. It's an obvious condiment for toast with butter on a Fall morning but also works well swirled into oatmeal or used as a filling in cake.
The applesauce slowly reduces and changes color and thickness as it cooks over the stove top. When the apple butter begins to look very dark and thick, pull that sucker off the stove and transfer it to a sterilized glass jar. Keep it refrigerated, and use within a week. Alternatively, multiply the recipe, process the jar (or jars) to store in the pantry, and enjoy it all season long.