Cranberry Applesauce

From The Good Land, by Patricia Mitchell: Native American and Early Colonial Food

5 lbs red apples quartered (not necessary to core and peel)

3/4 cup water

1 pound cranberries

1 1/2 — 2 cups sugar depending on sweetness of apples and your preference

Cook apples and cranberries together, stirring occasionally, for about half an hour.  When cooked press through food mill and sweeten.  Serve warm or chilled. May be canned or frozen.

Ms. Mitchell goes on to say: "In the early to mid 1700′s naturalist a...