Wash, core and quarter apples (do not peel).
Combine apples and apple juice in lightly oiled crock pot.
Cover and cook on low setting for 10 to 18 hours (on high setting for 2 to 4 hours).
When fruit is tender, put through a food mill to remove peel.
Measure cooked fruit and return to crock pot.
For each pint of sieved cooked fruit, add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves; stir well.
Cover and cook on high setting for 6 to 8 hours, stirring about every 2 hours.
Remove cover after 3 hours to allow fruit and juice to cook down.
Add sauterne for the last hour of cooking.
Spoon into hot sterilized jars and process according to standard canning methods.