2 large baking apples, such as MacIntosh 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 lengthwise in half; 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.