Ah, the allure of autumn! When the air turns crisp and the leaves crunch underfoot, my kitchen becomes a haven of warm spices and sweet treats.
This spiced apple rings recipe—oh, it’s like capturing a slice of fall on a plate. Imagine biting into a tender apple slice, fragrant with cinnamon and nutmeg, and feeling a gentle warmth spread through your soul.
Honestly, it’s the kind of comfort food that wraps around you like a cozy scarf.
Steps
- Prepare a mixture of lemon juice and water in a large bowl. Peel and core the apples, then slice them into ½-inch thick rings and submerge them in the lemon water to prevent browning.
- In a saucepan, melt cinnamon candies in ½ cup of water over medium heat. Stir frequently, adding more water if required, to maintain a thin syrup consistency.
- Incorporate whole cloves and cinnamon sticks into the melted candy mixture. If desired, add a guijillo chile for an extra kick of heat.
- Drain the apple rings from the lemon water and pat them dry. Carefully mix the apple rings into the candy syrup, ensuring they are well-coated.
- Cover the saucepan and let the apples simmer gently for about 15 minutes, stirring occasionally until they become tender.
- Transfer the apple rings to a storage container and pour the syrup over them. Seal the container and refrigerate for at least 8 hours to enhance the flavor.
- Before serving, remove any whole cloves and cinnamon sticks. Store any leftover rings in the refrigerator for up to a week.
Ingredients
- ¼ cup lemon juice
- 2 pounds firm apples (such as MacIntosh, Granny Smith, or Honey Crisp)
- 3 cups water, divided, with more as needed
- 2 cups hard cinnamon candy (like Red Hots or Cinnamon Imperials)
- 1 tablespoon whole cloves
- 2 cinnamon sticks
- 1 guijillo chile (optional)
Nutritional Values
Calories: 217kcal | Carbohydrates: 58g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 121mg | Fiber: 2g | Sugar: 48g | Vitamin A: 60IU | Vitamin C: 5.2mg | Calcium: 10mg | Iron: 0.1mg
FAQ
- How do you cut apple rings?
- To cut apple rings, first peel and core the apple. Then, place it on its side and slice it horizontally through the middle to create even-sized rings.
- Why didn’t my apples turn out as red as expected?
- Various factors can affect the color, such as the type of apple used. Honeycrisp apples work well. Cooking them a bit longer and allowing them to sit in the syrup for a couple of days will help them absorb more color. Adding a few drops of red food coloring can also enhance the red hue.
- How can I prevent cut apples from browning?
- Lemon juice is effective in preventing apples from browning. In this recipe, the lemon juice is mixed with water, and the apple rings are dipped in this mixture to maintain their color.
- What are some uses for red spiced apple rings?
- These apple rings can be served as a side dish, especially with pork or ham. They can also be used in salads or as a garnish with cottage or cream cheese. Additionally, they make a tasty addition to sandwiches.
- Can this recipe be canned for long-term storage?
- It is not recommended to can this recipe due to insufficient acidity. Instead, store the apple rings in the refrigerator for up to a week or freeze them for longer preservation.
Tips
- Use Firm, Tart Apples: Opt for firm-fleshed, tart apples like Honey Crisp, Granny Smith, or Jonathon to ensure they hold their shape during cooking. Avoid varieties like Red Delicious or Fuji, which tend to become mushy.
- Proper Syrup Storage: Store leftover spiced apple rings in a glass container to prevent the red syrup from staining plastic and affecting the taste. The syrup can be saved and reused for future batches.
- Enhance Red Color: If your apple rings don’t achieve the desired red hue, consider adding a few drops of red food coloring. Let them soak in the syrup for at least two days to intensify the color and flavor.
- Prevent Browning with Lemon Juice: To keep apple slices from browning, dip them in a mixture of lemon juice and water immediately after slicing. This will help maintain their bright appearance before cooking.
Equipment
- Melon baller or apple corer
- Glass storage containers (to avoid staining and odd taste from plastic)
- Heavy saucepan
