Apple butter is a highly concentrate form of apple sauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than applesauce. Apple butter was a popular way of using apples in colonial America, and well into the 19th century. The term "butter" refers to the thick, soft consistency, and apple butter's use as a spread for breads. Typically seasoned with cinnamon, cloves, and other spices, apple butter may be spread on buttered toast, used as a side dish, an ingredient in baked goods, or as a condiment. Apple Butter has also been known to be mixed with vinegar while cooking to provide a small amount of tartness to the usually sweet apple butter. The Pennsylvania Dutch often include apple butter as part of their traditional seven sweets and seven sours dinner table array.