Stuffed with dried cranberries, these pretty baked apples would be delicious served with Custard Sauce (see associated recipe). Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Remove a thin slice from the bottom of each apple so it will stand. Remove a 3/4-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 1/4 of the mixture into each apple cavity. Set the apples in a small baking dish. Dot the top of each apple with 1/2 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.

Nutrition Facts

210 calories; 2.2 g total fat; 1.3 g saturated fat; 5 mg cholesterol; 2 mg sodium. 195 mg potassium; 51.5 g carbohydrates; 5.1 g fiber; 43 g sugar; 0.5 g protein; 157 IU vitamin a iu; 9 mg vitamin c; 6 mcg folate; 11 mg calcium; 9 mg magnesium;