Peel, core, and chop the apples into 1-inch chunks. Place the apples in a medium saucepan with the apple cider, water, and brown sugar. Stir to combine. Place the cinnamon sticks, anise, cardamom, cloves and ginger slices in the middle of a square piece of cheesecloth and tie the cloth into a pouch with kitchen twine.

Nestle the spice pouch into the apple mixture in the pan and bring the mixture to a simmer over medium heat. Turn the heat down to low, cover the pot and simmer on low for about 30 minutes, stirring occasionally to ensure even cooking. Once the apples are very tender, remove the pot from the heat. Take the spice pouch out of the pot and discard.

Add the ground spices and vanilla extract to the apple mixture. Using a stick blender, regular blender, or food processor, blend the apples until a smooth sauce forms. If using a regular blender or food processor, make sure to let the mixture cool for at least 15 minutes before blending and vent the lid to allow steam to escape.
Alternatively, if you prefer a chunkier applesauce, just mash the apples in the pot with a potato masher or fork. Applesauce can be served warm or cold. Keeps in the refrigerator for about a week.