 Summary
Cook cinnamon apples like your friends and family have never seen before. Perfect for the holidays, they are bright red, sweet, and juicy. My Mom made these for a special treat to accompany a roasted whole ham for Easter.
They are good for several days and add their sweet, juicy fruitiness to the pleasure of eating leftovers, if you have any!
Cookware used in Recipe
 12 inch Large Skillet with Cover View
 12 inch Liquid Core Electric Skillet View
Prep Time
30 Minutes
Servings
12 - 14
Ingredients:12 to 18 Apples--large and firm sweet apples, not tart apples 3 cups Sugar 1 Tbls. Red Hots 1 Tbls. red food coloring 2 cups water
Directions: Put 3 cups sugar, 2 cups water, 1 Tbs. Red Hots, and 1 Tbs. red food coloring in a skillet and put on medium low heat to begin dissolving the sugar. Stir occasionally.
Peel and core the apples. Remove all the seeds carefully. Rinse the apples
Place the apples in the skillet. Increase the heat to medium so liquid will reach a boil.
Turn the apples from time to time so that they cook evenly. Once they are boiling, cook about 30 minutes.
When the apple has a squishy feel, it's finished. The apples become brighter red as they cook. The texture and firmness change to a rather elastic sponginess. At this point they are done.
Place the apples in a bowl or dish. Cover with a few more spoonfuls of the syrup to keep them moist and colorful.
Allow to cool before serving.
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