You will need
Adjust the oven rack to the middle position and preheat oven to 180°C.
Sauté bacon in the butter.
Briefly stir-fry the cranberries with the bacon. Add boiling water, Liquid Chicken Stock and Stuffing Mix.
Stir through and leave to stand for 10 minutes while preparing apples.
Squeeze the juice of the lemon into a small bowl and add ½ cup (125 ml) cold tap water.
Slice the tops off the apples and dip in lemon water. Set aside. Using a teaspoon, scoop out the apple cores and some flesh to make a big hollow. Add extra apple flesh, chopped, to the stuffing mixture. Fill the apples with the stuffing mixture and support apples in the hollows of a buttered muffin pan. Do not bake the ‘lids’.
Bake for ± 20 minutes or until the apples are softened. Place the uncooked lids back on the apples.
Serve garnished with fresh herbs.