Stewed Apple-Cranberry Sauce

4 to 6 apples (depending on size)
½ cup sugar (about)
½ cup cranberries
½ tsp cinnamon
1/8 tsp nutmeg
Foley Food Mill

Rinse and quarter apples (you don’t need to peel or core them).Combine apples, cranberries, and water in covered 2 quartsaucepan. Simmer on low heat (stirring occasionally) until apples soften. Once cooked, put mixture through the Foley Food Mill held over a serving bowl. Add sugar (sweeten to taste)cinnamon and nutmeg. Mix and serve hot or cold.Note: Tastes particularly good over warm gingerbread.