ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Cranberry Baked Apples

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1 apple, 2 tablespoons syrup, and 1/2 tablespoon white chocolate)
Tips: Use real maple syrup instead of pancake syrup. The flavor is worth the extra cost. Peel the top half of the apples, or they may explode in the oven. Use raisins in place of dried cranberries, if desired. Shave white chocolate with a vegetable peeler. Also, be sure to store the chocolate at room temperature because cold can make it crumble.

Ingredients

  • 2 1/2 cups cranberry juice cocktail
  • 1/2 cup maple syrup
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 8 medium Rome apples, cored
  • 3/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup shaved white chocolate

Nutrition Information

  • calories 286
  • caloriesfromfat 14 %
  • fat 4.6 g
  • satfat 1.2 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 1.2 g
  • carbohydrate 64 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 13 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 8 ingredients. Stir well; set aside.

  3. Peel top half of each apple; place in a shallow roasting pan. Fill centers of apples evenly with cranberries and pecans. Pour cranberry-maple mixture over apples. Bake at 350° for 1 hour or until tender, basting apples twice with syrup from pan. To serve, drizzle with remaining syrup. Sprinkle with white chocolate.