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Baked Apples with Mincemeat, Cherries, and Walnuts

['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']

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

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