Ingredients

• 1 25.4-ounce bottle sparkling apple cider
• 1/4 cup red currant jelly
• 2 tablespoons (1/4 stick) unsalted butter
• 4 large Fuji apples (about 9 ounces each)
• 3/4 cup purchased mincemeat with rum and brandy
• 1/4 cup chopped walnuts
• 1/4 cup dried tart cherries
• 1 tablespoon chopped crystallized ginger

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Instructions

1. Preheat oven to 400°F. Boil first 3 ingredients in large skillet until reduced to 1 1/4 cups, about 12 minutes.
2. 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.
3. 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.