Contrary to what the name suggests, there is actually no dairy in this recipe. Instead, it is a highly concentrated, caramelized form of applesauce that spreads like soft butter and tastes like pure, spiced comfort. Unlike quick jams, this method relies on slow cooking to caramelize the sugars naturally found in the fruit. By keeping the skins and cores during the initial boil, we extract maximum pectin and flavor, resulting in a velvety spread with a deep mahogany color.