You are here: Home » Recipes » Ginger-Glazed Apples with Pumpkin-Cranberry Stuffing Ginger-Glazed Apples with Pumpkin-Cranberry Stuffing Recipe by Relish Contributor Yield 12 servings A perfect fruity, low-fat side for your Thanksgiving table. PrintEmail Ingredients Ginger Glaze:2 (12-ounce) bottles ginger ale1/2 cup light brown sugar1/2 teaspoon cinnamon1/4 teaspoon allspice Juice of 1 lemon1 cup cranberry juice or pomegranate molasses, optionalApples:12 apples (Granny Smith, Gala or Fuji recommended) Juice of 1 lemon1 quart water2 cups canned pumpkin puree1/2 cup light brown sugar1/2 teaspoon cinnamon1/2 cup dried cranberries1/2 cup pecan pieces Instructions To make glaze: Whisk all ingredients in a nonreactive large bowl. 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. 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.