Ginger-Glazed Apples with Pumpkin-Cranberry Stuffing
- Yield 12 servings
A perfect fruity, low-fat side for your Thanksgiving table.
Ingredients
- 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
- Apples:
- 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
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 baler (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.
