Cut apples in quarters (skins, stems and seeds can stay on).
Place in medium saucepan and add water to cover apples completely.
Add cloves and apple cider vinegar.
Bring to boil over high heat, then reduce to a simmer. Cook apples until soft, 15-20 minutes.
Drain water from pan. Transfer to a medium strainer or food mill. Push through strainer or mill, back into saucepan. You should have the consistency of applesauce. Discard stems, skins, seeds and cloves.
Add brown sugar and cook over low heat, stirring occasionally for 2 hours to reduce consistency.
Add room-temperature butter and stir until butter is melted.
Pour into separate container and chill before serving.