In a large dutch oven, add all ingredients and mix to combine.
Over medium-high heat, bring to a boil. Reduce heat to low and simmer, covered, for 1 hour, stirring occasionally.
Remove from heat and remove the cinnamon sticks.
Transfer the stewed apples to a blender (or use a handheld immersion blender) and purée until smooth.
Return to the dutch oven and simmer for 1 hour, uncovered, until it thickens.
Allow to cool before transferring the apple butter to an airtight container. It can be kept in the refrigerator for up to one month.