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Cranberry Maple Baked Apples
Cranberry Maple Baked Apples Eileen Goltz | Pareve
1 hour, 30 minutes 30 minutes
1 hour
8 servings

  • 2½ cups cranberry juice cocktail
  • ½ cup maple syrup
  • ¼ cup firmly-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
  • ¾ cup dried cranberries*
  • ¼ cup chopped pecans
  • ¼ cup shaved white chocolate (optional)

  1. Preheat oven to 375°F.
  2. Shave white chocolate with a vegetable peeler.**
  3. In a bowl combine the cranberry juice, maple syrup, brown sugar, lemon juice, ginger, cinnamon, cornstarch and vanilla. Stir well; set aside.
  4. Peel top half of each apple; place in a shallow roasting pan.
  5. Fill centers of apples evenly with cranberries and pecans. Pour cranberry-maple mixture over apples.
  6. Bake for 1 hour or until tender, basting apples twice with syrup from pan.
  7. To serve, drizzle with remaining syrup. Sprinkle with white chocolate if using.
  • * You can use raisins in place of dried cranberries, if desired.
  • ** Store the chocolate at room temperature, cold can make it crumble. Peel the top half of the apples, or they may explode in the oven.