Place apples in a pot, just big enough to fit them. Add cranberry juice, sugar, water, and cinnamon. You may need to add some more water, enough to cover them completely. Bring to a boil, reduce heat and simmer gently for 15 minutes. Let them cool inside the syrup, as this will intensify their color.
When cooled, you can refrigerate them inside the syrup, for 3-4 days.
Mix yogurt, honey, and vanilla and stir well to combine. Divide yogurt cream into 6 bowls or plates, place one poached apple onto each plate and sprinkle with granola.
Serve with a jar of syrup on the side, in case anyone wants some more sweetness. Eat!
The apples can be served either warm or cold.
For the granola, I use my crunchy granola bars recipe.