In 10-inch skillet, melt butter over medium heat. Add apple juice, sage, thyme, salt, pepper, celery and onion, stirring frequently, until onion is tender. Pour over bread cubes and dried cranberries in large bowl and toss. Gradually add chicken broth while tossing until all bread crumbs become moist (up to 14 oz. of broth) Place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake at 325° for 30 minutes. Uncover and bake 15 minutes longer.