In medium saucepan over high heat, combine apples, syrup and spices; cover and bring to a boil. Reduce heat to medium-low; simmer, covered, 20 to 30 minutes, or until apples are soft and translucent, stirring occasionally. (If liquid evaporates before apples are cooked, add 1/2 cup water and continue cooking.) Transfer apple mixture to food processor fitted with metal blade or blender; puree until smooth. Or, pass the mixture through a food mill. 3. Return puree to saucepan. Cook over medium heat until puree is reduced, stirring constantly. (Butter should be a thick, cinnamon-colored spread the consistency of thick honey.) Store in covered container in the refrigerator up to two weeks. Makes about 1 cup.