Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.
Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.