peel each apple, core and cut into 1/16ths. Put apples in large pot and cook 5-15 minutes on medium/medium low heat until they soften. (If needed, add 2 tablespoons of water to help start cooking.)
Add cranberries and cook till apples are saucy but still a bit chunky and most of cranberries have popped, again about 15 min. Remove from heat. Add sugar to taste.
Allow mixture to cool and then add lemon juice, to taste. Let sit overnight for flavors to meld. Should be a lovely dark reddish-pink color with apples chunks and a few wisps of cranberry skins. Makes 5-6 cups.