1/3 cup dried cranberries
1/3 cup candied ginger
1/4 cup packed light or dark brown sugar
1/2 teaspoon vanilla
pinch salt
4 large baking (2 pounds total) apples, such as Rome or Braeburn
water (for baking dish)

Preheat oven to 325 degrees. Spray a baking dish (just large enough to hold apples) with cooking spray.

Combine cranberries, ginger, brown sugar, vanilla and salt in the bowl of a food processor. Pulse about 30 seconds until finely chopped.

Core apples all the way through to bottom, being careful to remove all of stem and seeds. Trim bottoms as needed so apples will sit steady in baking pan; place in prepared dish. Fill centers with cranberry-ginger mixture, stuffing the filling in. Add enough water to baking dish to come 1/4-1/2 inch up the side of the dish. The apples will be sitting in a shallow pool. Cover and bake 1 hour 15 minutes, until apples are tender.

*Leftover syrup in pan may be boiled down and spooned over apples before serving.