You can fancy up these baked apples with a scoop of vanilla ice cream topped with chopped walnuts, but I think they're scrumptious as they are, in all their cran-orange wonderfulness!
Heat oven to 350 degrees
4 large Rome or Cortland apples (about 2lbs total)
1 cup cranberries
1 cup raisins
1/4 cup orange juice concentrate
1 tsp nutmeg
1 tsp cloves
1/2 tsp cardamom
2 cups water
Bring to a boil and then simmer on medium flame cranberries and raisins in covered saucepan until cranberries pop open. Remove from flame and stir in spices and juice concentrate. Core apples and peel the tops. Place in a tightly fitting baking dish. Pour juice and fruit mixture over all, packing fruit into cores. Bake until soft, basting frequently with juice.