German Baked Apples With Marzipan & Cranberry

• 4 large firm tart apples (such as Jonagold, McIntosh, or Granny Smith)
• 3 tablespoons red currant jelly
• 14 cup fresh cranberries, halved
• 1 teaspoon ground cinnamon, divided
• 14 teaspoon ground nutmeg
• 14 cup german marzipan (chopped or grated)
• 1 (4 ounce) container sour cream
• 2 tablespoons confectioners' sugar

1. Using an apple corer, remove each apples core.
2. Use the corer to carve out a wider hole.
3. Using the tip of a paring knife, score around the middle of each apple (this will help them keep their shape while baking).
4. Preheat oven to 325F Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency.
5. Stir in cranberries, letting them barely cook for a minute or so.
6. Stir in 1/2 teaspoon cinnamon and nutmeg.
7. Let mixture cool and become firm.
8. Press a bit of marzipan into each apple cavity.
9. Spoon in some cranberry mixture.
10. Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top.
11. Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft.
12. Stir together sour cream, confectioners sugar and remaining cinnamon; serve this mixture alongside apples.

apples, red currant, fresh cranberries, ground cinnamon, ground nutmeg, sour cream, sugar

Taken from www.food.com/recipe/german-baked-apples-with-marzipan-cranberry-305153 (may not work)