In a medium saucepan, add agave, water, cinnamon, and salt. Bring to a slow boil, reduce heat, and stir occasionally.

Stir in cranberries and apples.

Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature or chill.

Cool the cranberry sauce completely, then keep refrigerated for up to 3 days.

Sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.