Place all ingredients in a crock-pot and cook on low for 6 hours.

Take out the cinnamon stick and mash apples and cranberries with a potato masher.

Put back the cinnamon stick and cook in the crock-pot for another 2 to 4 hours with the lid partially off to allow for liquid evaporation and thickening of sauce. Cook until you have the desired thickness. You may want to add additional maple syrup to adjust it to your desired sweetness.

Let cool to room temperature and place in a clean quart jar. Keep refrigerated.