8-9 apples, peeled, cored and cubed (assorted varieties work best, I had 5 Pink Lady and 4 Rome apples -- which I just learned, originated in my home state of Ohio...O-H-)
1 heaping cup of fresh cranberries
1/2 to 3/4 cup water (mine was more on the 3/4 side as I knew the Rome's weren't going to be overly juicy)
1/4 cup local honey
Preheat oven to 350 degrees.
In a Dutch oven add in cubed apples, cranberries, water, and honey. Give it a few stirs to evenly coat everything and then cover the pot and place it into the oven at 350 for about an hour. You'll want to check it a few times and stir it just to make sure the apples and cranberries on the bottom aren't scorching.
After an hour has passed, give it a check and if they're looking nice and saucy, remove from oven and give it a good whisk just to break up some of the larger chunks and make sure that all of the cranberries have burst. Taste and adjust with additional honey if you need it (mine was the perfect combo of sweet and tart with no addition needed).
Serve warm or allow to cool before placing in an air tight jar for use over the next few days. My batch made a whole quart plus about 3/4 of a pint.