Over medium heat: Melt the butter in a skillet and saute the apples and cranberries with 1/4 tsp of salt for about 5 minutes.
Add the white wine and occasionally stir the apples and cranberries over medium heat until the wine has evaporated. The apples should be softened and the cranberries should have all popped. 25-30 minutes
I used Guntrum Riesling for this recipe. It's sweet but not overly sweet like a Muscato, nor is it minerally. You could also use a buttery Chardonnay.