Rinse the fresh cranberries thoroughly and pick out any soft or bruised berries. Peel, core, and dice the apples into approximately 1/2-inch uniform pieces. Zest the orange, ensuring you only get the colored part and not the bitter white pith.

In a large, heavy-bottomed saucepan, combine the rinsed cranberries, diced apples, granulated sugar, water (or orange juice), orange zest, cinnamon stick, ground nutmeg, and a pinch of salt.

Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally with a wooden spoon or spatula to help dissolve the sugar and prevent sticking.

Once boiling, reduce the heat to medium-low, cover the saucepan with a lid, and let it simmer for 15-20 minutes. Stir periodically, every 5 minutes or so, to ensure even cooking and to prevent the bottom from scorching. Continue to cook until most of the cranberries have burst, and the apple pieces are very tender.

Remove the saucepan from the heat. Carefully remove and discard the cinnamon stick.

For a smoother sauce, gently mash some of the fruit with a fork or a potato masher directly in the pot. Leave some chunks for texture if you prefer a more rustic sauce.

Allow the Spiced Apple Cranberry Sauce to cool completely to room temperature before serving. The sauce will thicken significantly as it cools. Taste and adjust sugar if desired after cooling.