Start by washing and drying your apples, core and chop into 1-inch pieces, rinse cranberries and remove any damaged ones.

Place the chopped apples and cranberries into the Instant Pot with your chosen water or juice. Seal the lid and set to cook on high pressure for 8 minutes.

Perform a quick release by opening the steam vent carefully and waiting for the pressure indicator to drop.

For a crockpot method, layer chopped apples and cranberries, add water or juice, cover, and cook on low for 8 hours or high for 4 hours.

For stovetop, combine apples, cranberries and liquid in a large saucepan, cook over low heat for 30-45 minutes, stirring occasionally.

Choose your preferred texture by blending with an immersion blender for smooth applesauce or mashing with a potato masher for a chunkier version.

Transfer into an airtight container to cool completely. Refrigerate for up to one week or freeze for up to 6 months.