The only criteria was to use locally-grown apples. In a saucepan, boil sugar and water. Drain apples, add to saucepan and simmer until tender.
Transfer apples to a bowl using a slotted spoon.
Add cinnamon stick, lemon rind and remaining lemon juice to the saucepan. Boil over medium heat until sugar syrup thickens and reduces by half. Remove cinnamon stick and lemon rind, add apples and cranberries, stir to blend. Cool and refrigerate in glass jars. When the apples totally break down, turn the heat off and cool to a comfortable tasting temperature.