Cinnamon Baked Apples with Tangerines and Cranberries

• 2 large baking apples, such as MacIntosh or Rome Beauty
• 1.25 cup(s) unsweetened apple juice, preferably unfiltered organic
• .5 cup(s) dried cranberries
• .25 teaspoon(s) ground cloves
• .25 teaspoon(s) ground cinnamon
• 2  seedless clementines or tangerines, peeled, separated into segments

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Directions

1. Heat oven to 400 degrees F.
2. Cut apples lengthwise in half; cut out and discard core, seeds, and stems.
3. Place 1/4 cup of the apple juice in an 8-inch baking dish or casserole. Place apples cut side down over juice.
4. Bake 15 to 18 minutes or until apples are tender.
5. Meanwhile, simmer remaining 1 cup apple juice in a small saucepan over medium-high heat 5 minutes.
6. Add cranberries, cinnamon and cloves; reduce heat and simmer uncovered 10 minutes, or until cranberries are plumped, stirring occasionally.
7. Remove from heat; stir in clementine sections.
8. Arrange apple halves cut sides up on serving dishes. Pour any remaining liquid from dish into cranberry mixture; spoon over apples.

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