Baked Apples with Cranberries, Raisins, and Apricots

1 cup golden raisins
1 cup dried cranberries
2/3 cup golden brown sugar (packed)
1/2 cup dried apricot (chopped)
1 1/2 teaspoons ground allspice (divided)
1/2 cup unsalted butter (melted)
4 cups sparkling apple-cranberry juice
1/2 cup cranberry juice cocktail (frozen, concentrated, thawed)

Preheat oven to 400°F.

Remove stems from apples.Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish.

Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish.

Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.

Transfer apples to bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.