With a vegetable peeler, remove a swirl of skin from each apple, leaving about half of the skin intact. Cut the flesh away from the core of each; chop flesh into bite-sized chunks.

Place apple chunks, cider and cranberries in a pot over medium-high heat. Bring to a simmer. Cover the pot and reduce the heat to medium-low. Cook, stirring occasionally, for about 30 minutes or until apples are extremely soft and saucy.

At this point you may keep it chunky “as is,” stir it down with a potato masher, or puree it in a food processor or food mill, depending on your style. The applesauce should taste great by itself, but feel free to sweeten with honey or maple syrup if you desire.