Ginger-Glazed Apples with Pumpkin-Cranberry Stuffing

  • Yield 12 servings

A perfect fruity, low-fat side for your Thanksgiving table.


Ginger Glaze:
2 (12-ounce) bottles ginger ale
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Juice of 1 lemon
1 cup cranberry juice or pomegranate molasses, optional
12 apples (Granny Smith, Gala or Fuji recommended)
Juice of 1 lemon
1 quart water
2 cups canned pumpkin puree
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 cup dried cranberries
1/2 cup pecan pieces


  1. To make glaze: Whisk all ingredients in a nonreactive large bowl.
  2. To make stuffing: Preheat oven to 350F. Peel apples halfway down, leaving a 2 to 3-inch ring of skin around bottom half. Core apples with a melon baller (do not go all the way through to bottom) to create a cavity you can stuff. Place apples in a bowl with lemon juice and 1 quart water to prevent browning.
  3. Combine remaining ingredients. Remove apples from water and use pumpkin mixture to fill apple cavities. Place apples, stuffed side up, in a baking pan large enough to just hold them in a single layer. Pour glaze over them, cover and bake 20 to 25 minutes. Remove cover and continue to bake 10 minutes until golden brown and caramelized.