Apple-Cranberry Casserole

• 6 Large baking apples, peeled and cored
• 6 tbsp (90 ml) sugar, divided
• 1-1/2 tsp (7 ml) cinnamon, divided
• 1-1/2 tsp (7 ml) ground nutmeg, divided
• 2 tbsp (30 ml) butter or margarine, divided
• 3-1/2 tbsp (50 ml) cranberries, divided
• 1/2 to 3/4 cup (175 ml) apple juice
• red food coloring (optional)

1. Place apples in a shallow 2-quart cassrole dish.
2. Pour 1 tbsp (15 ml) juice into cavity of each apple.
3. Add about 1/2 tbsp (7 ml) cranberries to each apple.
4. Sprinkle each with 1/4 tsp (1 ml) cinnamon and 1/4 tsp (1 ml) of nutmeg.
5. Top with 1 tsp (5 ml) butter.
6. Heat remaining apple juice to boiling.
7. Add red food coloring if desired.
8. Pour juice into casserole dish.
9. Bake apples, uncovered at 400 degrees (200 C.) for 50 or 60 min.
10. or until tender.
11. Baste occasionally with juice

baking apples, sugar, cinnamon, ground nutmeg, butter, cranberries, apple juice, red food coloring

Taken from online-cookbook.com/goto/cook/rpage/0008E7 (may not work)