For low oxalate, use all apples instead of half pears.
3 apples, peeled, cored and chopped
3 pears, peeled, cored and chopped
2 packages of frozen or fresh cranberries (12 oz)
Splash of orange juice (1-2 oz)
½-1 Tablespoon maple syrup (or honey on SCD/GAPS)
Place apples, pears, cranberries, and orange juice in a pot. Turn heat to low and simmer for 25 minutes. Once cranberries have popped and sauce is cooked down, add maple syrup to taste. My preference is a sweet-sour blend, not too sweet, just enough maple to take away the strong tart flavor—the amount of sweetener will depend on the type of apples you use, and how you like it.