Place all the ingredients in one large pan, mix well and put on the hob on a medium heat.
Bring to the boil then allow to simmer gently for 30 minutes or until apples are soft and cranberries have burst.
Once simmering the pan ca be pretty much left to do its own, just an occasional stir is all thats necessary. After 30 minutes use a masher to help mush down any larger pieces of apple or un-burst berries. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
If you plan to make up jars of cranberry sauce then make sure your jars have been sterilised (either in the dishwasher or in an oven at 150 degrees for 5 minutes) and transfer into the jars whilst the sauce is still hot. screw the lids on right away so a tight vacuum seal will form as the sauce cools. The jarred cranberry sauce can be stored in the cupboard for up to 6 months and once opened in the fridge for up to 4 weeks.
If you plan to eat that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.
Cranberry, Apple and Nutmeg Sauce https://properfoodie.com/cranberry-sauce-apple-nutmeg/