Berry-Stuffed Apples – a delicious recipe with cranberries, orange juice, tart apples, walnuts, brown sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine cranberries and orange juice; let stand for 20 minutes. Core apples, leaving bottoms intact; peel tops of apples. Place each on a 12-in. square piece of foil. Drain cranberries; add the walnuts, brown sugar, cinnamon and nutmeg. Stuff into apples; dot with butter. Bring corners of foil up around each apple and twist to seal.
2
Place on a rack in a pressure cooker; add water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3
Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove apples from foil; serve warm or at room temperature.
164
kcal
Calories
8
g
Fat
25
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup dried cranberries or raisins, 1/3 cup orange juice, 4 large tart apples, 1/4 cup chopped walnuts, and more.
Yes, Berry-Stuffed Apples falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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