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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

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