Rinse the cranberries and set them aside.

Boil the water with the honey, being careful not to let the mixture boil over.  (The amount of water used in this version is not exact, as apples contain water and how thick the sauce is with 2 apples and ½ cup water depends on the size and juiciness of the apples. Play it by ear and don’t be afraid to tinker with the proportions.)

Add the apple pieces and cranberries. Bring the mixture back to a rolling boil.

Continue to boil the mixture for 5-10 minutes under medium-low heat, stirring occasionally until most of the cranberries have popped.

Let the cranberry apple sauce cool on the counter before refrigerating or freezing it.

Add the (optional) chopped nuts just before serving.