1. Preheat oven to 200. Generously coat two 13x9" rimmed baking sheets with cooking spray, and line with a silipat baking mat if desired.
2. Working in batches, puree apples, cranberries, apple juice or cider, lemon juice, honey, and sugar in blender. Pour into a bowl to combine.
3. Divide puree -b- prepared pans. Let stand 1 min., then drain excess liquid. Smooth with an offset spatula. (almost 1/4" thick) Bake, with oven door open slightly, until dry to the touch (but not brown), about 6 hours. Close oven door, turn off oven, and let dry overnight in the oven. (Stiff but still pliable)
4. Remove fruit leather from pans. Trim uneven edges, cut into desired size, and roll up if desired. Fruit leather can be wrapped in plastic and refrigerated in an airtight container for up to 1 month.
