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My family absolutely loves this recipe ! I did tweak it a bit, instead of sugar I used 1-2 tsps of Agave syrup. This is the best sauce recipe for Pork .It's my "go to" one from now on.
Thanks for posting this delish recipe.

p.s. obviously you can cut your apple anyway you want to slice it "be creative" :

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I liked the taste of the apple cranberry sauce, but I must agree with the suggestion made earlier by drin57. Put the spices into a cheesecloth pouch before cooking and remove the pouch before processing. When the spices are processed together with the apples and cranberries, the texture of the pickling spice pieces is too crunchy and biting into the pieces provides too much heat to the tongue; taking away from the delicate flavor and texture of the sauce. My wife liked it very much until she bit into a piece of the pickling mix, then wouldn't take another serving.

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First - I made it - go for 2 hours. I personally did it covered until it hit 100 degrees, then uncovered until it hit 150 - and that was about 2 hours or maybe a little less.

Now - that's a small error compared to the sauce.

Am I really to believe that I'm going to make a applesauce with the whole darn apple - skin, core, seeds and all? It only told you to half them.

So, if you roast one hour covered, one hour uncovered you get the roast.

Peel and core the apples - and I'd say roughly chop them. They'll cook quicker that way. I had "whole" pickling spices and I ground them and added so they stayed in.

I also tossed the juices from the roast in my applesauce since I couldn't see what else I'd do with it.

I had no cranberries so I cooked it without them, and at the blender stage added one can of a popular brand smooth style cranberry sauce. Maybe that wasn't perfect but oh was that applesauce so very good.

I really hope someone from Food Network gets off their duffs and rewrites this recipe. It could be fantastic if it only made more sense and was easier to follow.

I gave this three stars. Really something like 0 stars for how the recipe read, and something like 4-5 stars for how it ate. It WAS really yummy and not super hard.