Direction

1. Soak the dried cranberries in Chambord for 30 minutes. Drain and discard the excess Chambord.
2. Preheat the oven to 350°F and line a 9×13 baking dish with aluminum foil for easy clean up, this is optional.
3. Core the apples and cut in half vertically. Scoop out the centers to create a bowl. You can cut a small sliver the bottom so that it sits up properly and doesn’t wobble around.
4. Mix the drained cranberries, walnuts, brown sugar and salt in small bowl. Spoon the filling into the apple halves and place in baking container.
5. Bake for 10-12 minutes or until the brown sugar starts to caramelize and apples are soft, but not mushy. If you over cook the apple, it will not be taunt enough to hold the filling.
6. Remove from the oven and serve with vanilla ice cream.