Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium-high heat, and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce.

Heat a large nonstick skillet over medium heat. Place potatoes and water/milk in bowl and cover with plastic. Microwave 2 minutes on high to reheat. Stir in cheese, scallions and nutmeg. Adjust salt and pepper. Add drizzle of vegetable oil and a pat of butter to the skillet. Make 12 3-inch potato cakes and space half evenly around pan. Cook until cakes are golden all over, 3 minutes per side; cook remaining six. Serve with warm sauce.