6 pounds apples, cored
1/2 cup water
3 tablespoons freshly squeezed lemon juice
1 cinnamon stick
2 cups fresh cranberries
1/4 cup packed dark brown sugar
1/4 cup maple syrup
Combine the apples, water, lemon juice, and cinnamon stick in a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Lower the heat to a simmer, cover the pot, and cook until the apples are tender and easy to mash with a fork, about 30 minutes.
Remove the cinnamon stick. Using an immersion blender, puree the apple mixture until it is mostly smooth with a few small chunks. (Alternatively, puree half of the mixture in a food processor or blender.) Stir in the cranberries, brown sugar, and maple syrup. Return the mixture to a simmer and cook until the cranberries begin to pop, about 15 minutes.
Ladle the hot applesauce into sterilized jars and process for 20 minutes.