4 large golden delicious apples, peeled and cored to within 1/4 inch of the bottom
4 tablespoons whole cranberry sauce or cranberry relish
1 cup dry red wine
1 tablespoons ground Bisschopswijn Mulling Spices
2 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons sugar
1 cup heavy cream, stiffly whipped with
1 tablespoon sugar, and 1/2 teaspoon vanilla.

Preheat oven to 350. Butter a 3-qt casserole and set aside. Fill the center of each apple with cranberry sauce, mounding it ever so slightly on top. Stand the apples in the prepared casserole, arranging them so they don’t touch the casserole sides or one another. Pour the red wine evenly over the apples, then sprinkle in the Bisschopswijn Mulling Spices and butter into the casserole, distributing them evenly around the apples. Finally, sprinkle 1 T sugar over each apple. Bake the apples, uncovered, for 50–60 minutes, till tender, basting with the casserole liquid every 10 minutes. Serve hot or warm, spooning a bit of the liquid over the top of each apple and adding a dollop of the whipped cream.