Baked Apples with Mincemeat, Cherries, and Walnuts

Name: Baked Apples with Mincemeat, Cherries, and Walnuts
Yield: 4 servings
Ingredients: 1 1 25.4-ounce bottle sparkling apple cider; 1 1/4 cup red currant jelly; 1 2 tablespoons (1/4 stick) unsalted butter; 1 4 large Fuji apples (about 9 ounces each); 1 3/4 cup purchased mincemeat with rum and brandy; 1 1/4 cup chopped walnuts; 1 1/4 cup dried tart cherries; 1 1 tablespoon chopped crystallized ginger

From the kitchen of Carly

Whole Fuji apples stuffed with spiced mincemeat, walnuts, and tart cherries, then baked in a reduced sparkling cider glaze spiked with red currant jelly. Warm, boozy, and deeply comforting with crystallized ginger bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 25.4-ounce bottle sparkling apple cider
11/4 cup red currant jelly
12 tablespoons (1/4 stick) unsalted butter
14 large Fuji apples (about 9 ounces each)
13/4 cup purchased mincemeat with rum and brandy
11/4 cup chopped walnuts
11/4 cup dried tart cherries
11 tablespoon chopped crystallized ginger

Instructions

Preheat oven to 400°F. Boil first 3 ingredients in large skillet until reduced to 1 1/4 cups, about 12 minutes.
Meanwhile, cut cone-shaped piece from stem end of each apple, 2 inches wide at top and 1 inch deep. Using melon baller, core, leaving bottom intact. Turn apple on its side. Starting halfway down, make 1/4-inch-deep slit all around. Mix mincemeat, walnuts, cherries, and crystallized ginger in small bowl; spoon into apples, mounding in center.
Arrange apples in 11x7x2-inch baking dish. Spoon cider mixture over and around. Bake until apples are tender, about 45 minutes. Serve in shallow bowls.