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Cranberry Baked Apples
Cranberry Baked Apples
0 Reviews
From: EatingWell Magazine, Holiday Issue 1995
Stuffed with dried cranberries, these pretty baked apples would be delicious served with Custard Sauce (see associated recipe).
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 large cooking apples, such as Golden Delicious, Cortland or Rome
- ½ cup dried cranberries, or currants
- ¼ cup packed light brown sugar
- 2 teaspoons butter
- ¼ cup apple cider, or apple juice
- Associated Recipes:
- Custard Sauce
Preparation
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Active
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Ready In
- Preheat oven to 450°F.
- Remove a thin slice from the bottom of each apple so it will stand. Remove a ¾-inch slice from the top. Scoop out the center core of each apple with a melon baller or grapefruit spoon. (Do not cut all the way through the bottom; leave a thick shell on the sides.)
- Stir together cranberries (or currants) and brown sugar in a small bowl. Spoon ¼ of the mixture into each apple cavity. Set the apples in a small baking dish. Dot the top of each apple with ½ teaspoon butter. Pour cider (or juice) around the apples and cover the dish tightly with foil.
- Bake until the apples are almost tender, 30 minutes. Uncover the pan and baste the apples with the pan juices. Bake uncovered until the apples are tender and the juices are slightly reduced, about 10 minutes longer, basting once or twice more. Spoon the juices into the centers of the apples and serve warm.
- Per serving: 210 calories; 2 g fat(1 g sat); 5 g fiber; 52 g carbohydrates; 0 g protein; 6 mcg folate; 5 mg cholesterol; 43 g sugars; 157 IU vitamin A; 9 mg vitamin C; 11 mg calcium; 0 mg iron; 2 mg sodium; 195 mg potassium
- Carbohydrate Servings: 3½
- Exchanges: 2 fruit, 1 other carbohydrate, ½ fat
