Heat the sugar, lemon juice, and water in a large skillet. Slice the apples into small pieces and toss with the raspberries and cranberries and place into the skillet. Stir the mixture on medium heat until warmed. Increase to medium to high heat to a small boil. Note: Starting at a lower heat and building up to medium to high will help prevent overcooking and burning.
The water will begin escaping the fruit and cranberries will pop. The liquid will thicken. Continue stirring, scraping any excess from the sides and reduce the heat back to medium. When the desired thickness is achieved (I prefer mine closer to a jam), set aside in a small bowl or storage container to cool until room temperature before refrigeration.
Nutrition Info (1 Tablespoon):
Calories 14, Total Fat: 0g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 0.2mg, Carb: 3.5g, Fiber: 0..3g, Sugars: 3g, Protein: 0g