BAKED APPLES STUFFED WITH SPICED CRANBERRY RELISH
Serves 8
2 oranges, juiced and zested
2 lemons, juiced and zested
6 cups port
24 ounces fresh cranberries, washed
1 medium red onion, diced
2 ounces fresh ginger, peeled and cut into julienne
1/3 cup packed dark brown sugar
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon ground cinnamon
1/3 cup orange liqueur
8 Rome Beauty apples
Preheat the oven to 400 degrees F.
In a small saucepan over medium-high heat, heat the orange and lemon
juices with 1 cup of the port. Add the zest and cook until tender, about
10 minutes. Reserve.
In a medium saucepan, combine the cranberries, onion, 4 cups port,
ginger, brown sugar, salt, pepper and cinnamon. Over medium-high heat,
cook until thick, 15 to 20 minutes, stirring occasionally. Stir in the
remaining port, orange liqueur and reserved citrus mixture. Set aside.
Cut off the top 1/4 inch of each apple. Using a melon baller, remove the
cores, being careful not to pierce the sides or bottoms, to make apple
"cups." Place the apples in a baking dish just large enough to hold them
without overcrowding. Fill the apples with the cranberry relish,
spooning the excess relish around them. Cover with foil and bake until
tender, 30 to 45 minutes.
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