I used six rome apples, cutting them up into small chunks. I leave the peels on the apples this adds fiber to the sauce. If you want a smoother sauce blend it in a mixer when the sauce is done.
I start with the sauce covered but to keep it from being too liquidy I take it off in the last 7 minutes or so.
Cook the sauce down until very tender and slightly thickened.
6 - 8 tart apples, I used Rome Apples for this batch of sauce and 1 bag of cranberries fresh or frozen do NOT used canned. I use one cup of sugar for sweetener. Dh want me to add a bag of cinnamon red hots next time instead. This can be canned up as is in a Boiling Water Bath, I used quart jars and processed it for 20 minutes - adjust for your altitude.