PINK APPLE SAUCE
3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan)
1 ½ - 2 cups fresh or frozen cranberries
1 tablespoons lemon juice
¼- ½ cup honey, sugar or maple syrup
Place all of the ingredients in a large pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.
Remove from heat. Mash the apples with a potato masher to desired consistency, or place in food processor and process until smooth.
Optional: strain sauce to get rid of the cranberry seeds and skins.
Serve warm or store in fridge in an airtight container for up to one week.