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This is my father's recipe, published in the October, 1987 issue of Gourmet magazine.

1 lb. (12 oz. OK) Fresh Cranberries, washed and picked over
4 cups apples, pared, cored and quartered
3/4 cup orange juice
3/4 cup water
1 stick cinnamon
pinch Salt

Cook above in sauce pan until fruit is soft, remove from heat and remove stick cinnamon. 

2 cups sugar
1 Tbsp gelatin (unflavored)
3 Tbsp water 

Soften gelatin in water, add sugar and gelatin to above cranberry mixture.  Chill overnight to serve.