3 to 4 cups
Pick over cranberries, removing any stems or blemished berries. Rinse thoroughly and dry on absorbent paper.
Combine cranberries, sugar, orange juice, brandy, cloves, and cinnamon sticks in a medium heavy saucepan. Bring to a simmer over moderate heat; continue to simmer (do not boil) until all cranberries have burst their skins.
Add apple pieces and continue simmering for 4 to 5 minutes. Do not allow apple pieces to become mushy. Spoon mixture into a medium glass bowl or quart jar. Cover and refrigerate until ready to serve for up to two weeks. Remove cinnamon sticks and cloves just before serving.