Combine the apples, cranberries, 1/2 cup water and lemon juice in a large saucepan. Bring the liquid to a boil, turn down the heat to low and simmer the apples, covered, stirring occasionally.
Meanwhile, prepare a boiling water bath canner and heat four pint jars.
When the apples are tender, about thirty to forty-five minutes depending on the varieties you use, remove from heat. Puree mixture with an immersion blender until smooth but leave some chunkiness for texture.
Add sugar and spices and return mixture to a simmer, stirring to dissolve the sugar and distribute the spices.