Baked Apples With Ginger and Cranberries

Name: Baked Apples With Ginger and Cranberries
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1/3 cup dried sweetened cranberries; 1/3 cup candied ginger; 1/4 cup packed brown sugar; 1/2 teaspoon vanilla extract; 1 pinch salt; 2 lbs apples

Submitted by Busters friend

"From The Washington Post, January 28, 2009 From Stephanie Witt Sedgwick. First off I'll try to make the dried cranberries but anticipate I'll be making it with dates instead. A bit of cinnamon and Calvados will go into the mix as well.I plan to serve warm with big dollops of whipped cream and creme fraiche beaten stiff with Calvados."

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Ready In:: 1hr 30mins
Ingredients:: 6
Serves:: 4

ingredients

¹⁄₃ cup dried sweetened cranberries
¹⁄₃ cup candied ginger
¹⁄₄ cup packed brown sugar
¹⁄₂ teaspoon vanilla extract
1 pinch salt
2 lbs apples

directions

Preheat the oven to 325 degrees. Use nonstick cooking oil spray to lightly grease a baking dish that is just large enough to hold the apples without crowding.
Combine the cranberries, ginger, brown sugar, vanilla extract and salt in the bowl of a food processor. Pulse for about 30 seconds, until the mixture is finely chopped.
Use a corer, spoon or melon baller to create a hollow vertical core in the center of each apple, being careful to remove all of the stem and seeds (core all the way through the bottoms). Trim the bottoms of the apples as needed so they sit steadily in the baking dish. Place the apples in the prepared baking dish. Fill the cored center of each apple with the cranberry-ginger mixture, stuffing the filling inches Add enough water to come 1/4- to 1/2-inch up the side of the dish. The apples will be sitting in a shallow pool of water. Transfer the dish to the oven.
Bake for 1 hour to 1 hour and 15 minutes, until the apples are tender.
Transfer the apples to a serving plate. Pour the liquid from the baking dish into a small saucepan. Cook over medium-high heat, allowing the liquid to boil until it turns into a light syrup; the timing will depend on how much water was in the dish, but it should take only a few minutes. You want to end up with about 1/3 cup of light syrup.
Serve hot or warm, with 1 tablespoon of the syrup drizzled over the top of each apple.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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