Maple Cranberry Baked Apples

Adapted from the November issue of Cooking Light magazine


2 1/2 cups Cranberry Juice Cocktail
1/2 cup maple syrup
1/4 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 cups dried cranberries

Preheat oven to 375º. Combine cranberry juice, maple syrup, brown sugar, lemon juice, ginger, cinnamon, corn­starch, and vanilla extract in a large bowl. Stir well, and set aside. Peel the top half of each apple (so they don’t ex­plode in the oven) and place them in a shallow roasting pan. Fill the centers of the apples evenly with cranberries. Pour cranberry-maple mixture over the apples. Bake for one hour or until tender, basting the apples twice with syrup from the pan. To serve, drizzle with the remaining syrup.

Makes 16 (1/2 apple) servings

Per recipe: 82 mg phe, 3.6 g protein
Per serving (1/2 apple): 10 mg phe, 0.5 g protein

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