|1 25.4-ounce bottle||Sparkling apple cider|
|¼ cup||Red currant jelly|
|2 tablespoons (1/4 stick)||Unsalted butter|
|4 large (about 9 ounces each)||Fuji apples|
|¾ cup||Jarred mincemeat with rum and brandy|
|¼ cup||Chopped walnuts|
|¼ cup||C. J. Olson's Dried Tart Cherries|
|1 tablespoon||Chopped crystallized ginger|
Preheat oven to 400°F.
Boil first 3 ingredients in large skillet until reduced to 1 1/4 cups, about 12 minutes.
Meanwhile, cut cone-shaped piece from stem end of each apple, 2 inches wide at top and 1 inch deep. Using melon baller, core, leaving bottom intact.
Turn apple on its side. Starting halfway down, make 1/4-inch-deep slit all around.
Mix mincemeat, walnuts, cherries, and crystallized ginger in small bowl; spoon into apples, mounding in center.
Arrange apples in 11x7x2-inch baking dish.
Spoon cider mixture over and around. Bake until apples are tender, about 45 minutes. Serve in shallow bowls.
May be served with ice cream or whipped cream.