Printable | Taste of Home

Cranberry-Stuffed Apples

1/3 cup dried cranberries or raisins
1/3 cup orange juice
4 large tart apples
1/4 cup chopped walnuts
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Dash ground nutmeg
1 tablespoon butter
1-1/2 cups water

In a small bowl, combine cranberries and orange juice; let stand for
20 minutes. Core apples, leaving bottoms intact; peel tops of apples.
Place each on a 12-in. square piece of foil. Drain cranberries; add

Printed from tasteofhome.com Sep 5, 2008

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Cranberry-Stuffed Apples cont.

the walnuts, brown sugar, cinnamon and nutmeg. Stuff into apples; dot
with butter. Bring corners of foil up around each apple and twist to
seal. Place on a rack in a pressure cooker; add water. Close cover
securely; place pressure regulator on vent pipe. Bring cooker to full
pressure over high heat. Reduce heat to medium-high; cook for 10
minutes. (Pressure regulator should maintain a slow steady rocking
motion; adjust heat if needed.) Remove from the heat. Immediately
cool according to manufacturer's directions until pressure is
completely reduced. Remove apples from foil; serve warm or at room
temperature.

Yield: 4 servings.