Poached Apples with Cranberry Sauce
- 2 New England apples
- 3/4 c water
- 1/2 c orange juice
- 1/4 c sugar
- 1/3 c whole cranberry sauce
- 1/4 t orange zest
- 1/8 t nutmeg
- Core apples, being careful not to cut through blossom ends. Peel one-third of the way down from the stem ends.
- In medium saucepan, combine water, orange juice, and sugar; heat to boiling. Reduce to a simmer, and place apples in; poach 20 minutes until tender.
- Meanwhile, in a small bowl, mix together cranberry sauce, orange zest, and nutmeg. Remove apples to a plate, and fill centers with cranberry mixture. Serve warm.