Tangy Baked Apples Recipe
- 3 medium tart apples
- 2 teaspoons lemon juice, divided
- 1/3 cup packed brown sugar
- 1/3 cup ketchup
- 2 tablespoons butter, softened
- 2 tablespoons prepared horseradish
- 1/4 cup water
- Cut apples in half lengthwise; remove cores. Brush with 1 teaspoon lemon juice. Place in an ungreased 11-in. x 7-in. baking dish. Combine the brown sugar, ketchup, butter, horseradish and remaining lemon juice. Top each apple half with 2 tablespoons ketchup mixture. Pour water around apples.
- Bake, uncovered, at 325° for 30 minutes or until apples are tender. Serve warm. Yield: 6 servings.
Originally published as Tangy Baked Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p135
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Reviewed Oct. 27, 2012
"A terriric recipe and way to use up apples in the fall! Love the zing and also, like the author, added a little extra horseradish because we love that stuff!"