So this is super easy. First, preheat your oven to 350º.

Then, core your apple from the top and hollow it out a little bit with a spoon, but don’t cut all the way through. You want a little bit of the apple core to remain on the bottom to hold all the goodness in.

Melt your butter in a small saucepan on medium heat. Combine the remaining ingredients and incorporate well. Don’t let it get too hot, or you’ll have chunky, impossible-to-work-with syrup on your hands. Just mix it together until the sugar is dissolved in the butter and your cranberries and walnuts are well coated.

Take about 1/4 cup of your cranberry mixture and stuff it into one of your apples. Repeat for the remaining apples. If you have some mixture left over, that’s okay, just cram it on top of the apple that has the least.

I like to place a little piece of tin foil under each apple on a baking sheet, this keeps the juices from getting forever caked on your baking sheet.

Place the apples in the oven and cook for about 14-20 minutes. Stay closer to 14 minutes if you want a firmer apple. 20 minutes will give you a soft, deliciously squishy apple. Personally, I like the firmer apple.