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Cranberry Apples

Photo: Ralph Anderson; Styling: Cindy Manning Barr
Yield Makes 6 servings


  • 1 1/2 cups sweet vermouth*
  • 1 1/2 cups apple cider
  • 6 large Granny Smith or Rome apples
  • 5 tablespoons sugar
  • 6 tablespoons dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine,cut up
  • vanilla ice cream (optional)

How to Make It

  1. Boil vermouth and apple cider in a saucepan about 40 minutes or until reduced to 1 cup.

  2. Core apples, cutting to but not through bottom ends; place in a lightly greased 11- x 7-inch baking dish. Fill each apple with 2 teaspoons sugar and 1 tablespoon cranberries. Pour vermouth mixture over apples. Combine remaining 1 tablespoon sugar and cinnamon; sprinkle evenly over apples. Dot apples with butter.

  3. Bake, covered, at 350° for 15 minutes. Uncover and bake 15 more minutes or until tender, basting occasionally. Serve with ice cream, if desired.

  4. * 1 1/2 cups apple cider may be substituted for vermouth.