Apple and Dried Cranberry Conserve  From Dawn R. Crone-Rasmussan
Found on Canning Only Recipe site

Makes 6 half pints

6 cups apples, peeled, cored, and chopped
1 cup dried cranberries
4 tbsps lemon juice
5 1/2 cups sugar

Place apples, cranberries, and lemon juice in stock pot and bring to a boil. Reduce heat and simmer for 20 minutes, stirring often. 

Add sugar and stir until sugar is dissolved. 

Fill jars to 1/4" headspace, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 10 minutes. 

NOTE: Conserve should thicken within one week.