From the kitchen of Bev Huffman Engel (modified to be sugar free)
16 cups applesauce (made from fresh cooked apples)
1 cup apple cider
1 cup vinegar
2 tablespoons cinnamon
1 teaspoon allspice
Combine ingredients and cook over medium heat for 3-6 hours until sauce cooks down to a thick consistency. Stir occasionally. Seal in sterile jars and process 20 minutes in hot water bath according to your canning instructions. Yields 8 pints.