I didn't have fresh cranberries, but Ds was able to get me a small box of fresh blueberries. It was a clamshell container, maybe 6 oz.
6 oz. fresh blueberries, picked over to remove leaves, or bad berries, etc.
2 pinches of salt.
Sugar to taste, and depending on if your blueberries are sweet or sour.
The juice of 1/2 of a large orange.
1 large, tasty apple.
A little water, if needed.
Peel apple. Cut down 4 sides, leaving the core, but don't discard. Cut each side into small squares.
Put the cut up apple into a heavy bottomed pot with the other ingredients, including the core. You can pull it out later. Right now it's extra flavor and pectin.
If you like, you can leave out a few berries to add at the end, but they will give you a little pop of sourness, since they will remain whole, so make the decision to your taste.
Also, the least liquid, the thicker it will be, You can leave out the water if you like. You can also use less orange juice, but you do want the flavor, so consider it carefully. I'd rather serve in a bowl with some liquid, I think, and have the citrus flavor.
Cook down until the apple softens, the berries pop and break down, and the liquid thickens. Cook slow to medium heat.
Cool, refrigerate overnight. It's better if it melds, so definitely make it the day ahead, or even a couple of days ahead.