Place all ingredents in a medium saucpean over medium heat and bring to a boil. Reduce heat to low and simmer uncovered until apples are disintergrated and mixture has thickened, about 15-20 minutes. If the liquid has evaporated and the apples are still chunky and firm, add more cider and continue cooking. You should help the apples along by using a potato masher or fork while they are cooking.
* You should have twice as much cider as you do total diced apples. If you only have 1 1/2 cups diced apples, use 3 cups cider. To mull cider, simply bring 2 cups cider to a simmer with 2-3 tablespoon whole mulling spices. I would recommend buying mulling spices premade for a simpler, hassle-free preparation. But if you decide you want to make your own, here is my recipe.