- 3 1⁄2 pounds apples, peeled, cored, and roughly chopped (about 7 to 8 medium apples)
- 1 1⁄2 cups fresh or frozen cranberries
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄3 cup brown sugar
- 2 tablespoons lemon juice (optional)
In a large (5-quart) saucepan, combine all ingredients with 1 cup water. Bring to a boil then lower heat to simmer. Cover and cook 20 to 30 minutes.
Remove from heat and let cool slightly. Use a potato masher or fork to mash mixture to the consistency you want. Serve warm or cold.
Refrigerate leftovers within 2 hours.
When frozen or fresh cranberries are not available, substitute canned cranberry sauce for the cranberries and brown sugar. Add 1 (14 ounce) can of cranberry sauce to the saucepan after the mixture has been simmering for about 15 minutes.