Rosy Applesauce

• 4 lbs Golden Delicious apples (about 8), peeled, cored, and cut into 1" pieces
• 1 1/2 cups fresh or thawed frozen cranberries (6oz)
• 1/2 cup sugar
• 1 (3") cinnamon stick

Cook apples, cranberries, sugar and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes.  Discard cinnamon stick.  (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.)  Cool to room temperature or chill before serving.  Can be made 1 week ahead and chilled, covered.

VERDICT:  Very pretty.  I made a half-batch to use up some Haralson apples and the cranberries from Thanksgiving.  Keep for such using-up occasions.