Peel, core and chop apples. Lay them out in a single layer in an heatproof baking dish.
Place the baking dish in the oven and roast the apples for 25 to 30 minutes, until the apple segments are fork tender and have begun to caramelize on the edges.
When the fruit is soft, remove the pan from the oven. Evenly sprinkle the spices over the warm fruit.
Using a fork or potato masher, work the apples into a chunky sauce. For a smoother sauce, scrape the fruit into a tall container and puree with an immersion blender.
This sauce will keep for 7 to 10 days in the refrigerator. For longer storage, it can either be frozen or canned in a boiling water bath canner.
Notes
Recipe can be doubled or tripled. Sugar or honey can be added if a sweeter sauce is desired. Makes approximately 4 cups.