2 large apples, halved lengthwise and cored
4 teaspoons butter, cut into small pieces
½ cup orange juice
1 tablespoon apple cider vinegar
½ cup fresh cranberry sauce
¼ cup evaporated milk
2 tablespoons pure maple syrup
1. Chill small mixing bowl. Place apples flesh side up in 4-quart or larger slow cooker and dot with butter. Pour orange juice and vinegar over top.
2. Cover. Cook on low 2 to 3 hours, or until apples are soft but still hold their shape. Remove apples to plate and pour juice from cooker into small saucepan. Bring to a boil and reduce 3 to 4 minutes, until liquid is thick and syrupy. If using cranberry sauce, spoon sauce into the center of the apples and drizzle the syrup over top. You're done!
2a. If you prefer a creamier topping, whip milk and maple syrup in a chilled bowl with an electric mixer at high speed, 3 to 5 minutes, until mixture thickens. Top each apple half with 1 ½ tablespoons maple cream and drizzle with fruit syrup.