Cinnamon Baked Apples with Tangerines and Cranberries
(serves 4)
2 large baking apples, such as McIntosh or Rome Beauty
1 1/4 cups unsweetened apple juice, preferably unfiltered organic
1/2 cup (2 ounces) dried cranberries
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 seedless clementines or tangerines, peeled, separated into segments
Heat oven to 400F. Cut apples in half lengthwise; cut out and discard core, seeds, and stems. Place 1/4 cup of the apple juice in an 8-inch baking dish or casserole. Place apples cut side down over juice. Bake 15 to 18 minutes or until apples are tender. Meanwhile, simmer remaining 1 cup apple juice in a small saucepan over medium-high heat 5 minutes. Add cranberries, cinnamon and cloves; reduce heat and simmer uncovered 10 minutes, or until cranberries are plumped, stirring occasionally. Remove from heat; stir in clementine sections. Arrange apple halves, cut sides up, on serving dishes. Pour any remaining liquid from dish into cranberry mixture; spoon over apples.
