Apple Butter

1 can (12 oz.) frozen apple juice concentrate, thawed
1/2 cup apple cider
4 lb. Macintosh apples - peeled, cored and chopped
3/4 cup dark brown sugar
1 cup apple brandy
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves

In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.