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1
Preheat the oven to 325 degrees.
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2
Use nonstick cooking oil spray to lightly grease a baking dish that is just large enough to hold the apples without crowding.
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3
Combine the cranberries, ginger, brown sugar, vanilla extract and salt in the bowl of a food processor.
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4
Pulse for about 30 seconds, until the mixture is finely chopped.
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5
Use a corer, spoon or melon baller to create a hollow vertical core in the center of each apple, being careful to remove all of the stem and seeds (core all the way through the bottoms).
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6
Trim the bottoms of the apples as needed so they sit steadily in the baking dish.
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7
Place the apples in the prepared baking dish.
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8
Fill the cored center of each apple with the cranberry-ginger mixture, stuffing the filling inches Add enough water to come 1/4- to 1/2-inch up the side of the dish.
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9
The apples will be sitting in a shallow pool of water.
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10
Transfer the dish to the oven.
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11
Bake for 1 hour to 1 hour and 15 minutes, until the apples are tender.
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12
Transfer the apples to a serving plate.
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13
Pour the liquid from the baking dish into a small saucepan.
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14
Cook over medium-high heat, allowing the liquid to boil until it turns into a light syrup; the timing will depend on how much water was in the dish, but it should take only a few minutes.
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15
You want to end up with about 1/3 cup of light syrup.
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16
Serve hot or warm, with 1 tablespoon of the syrup drizzled over the top of each apple.
