Apples -- any cooking variety -- enough to fill large cooking pot.
Cranberries - 1/2 to 1 cup, depending on your taste
Apple cider or water, to just cover bottom of pot.

1. Quarter and core apples -- not necessary to peel.
   
2. Place apples, cranberries and cider in large pot & cook gently until apples are soft, stirring now and then.
   
3. After apples are soft, spoon out a small amount at a time into a Folley Food Mill placed on top of large bowl and turn handle. Food mill will mash the apple-cranberry mixture which will fall into the bowl, leaving the skins behind.
   
4. Stir and refrigerate until use.

Living in Western New York, it is never hard to find local apples. Cranberries are another matter, however. I don't think there are any grown locally. This recipe has developed over the years as our children, as they grew, liked "red apple sauce" and often asked for it as part of our Thanksgiving dinner. Even though they always liked sweet things, I make this recipe with NO added sugar and it has always been a hit. It can be made "pink" or "dark red" depending on how many cranberries are added. NOTE -- it could be made in the microwave, but it would not be as smooth and the apples would probably have to be peeled first.