Mother's Holiday Cinnamon Apples
Every holiday, my Mom would cook
a feast. Part of that feast would always
be these delicious cinnamon apples. I
had my sister send me this recipe in 2003 and have making them ever since.
Here’s what she sent:
Mother’s Apple Recipe
Core and pare 4-6 apples in
halves. (Mother told me to use Red Delicious although she didn’t write that in
the recipe.) Dissolve a 5 oz package of
cinnamon candies, ½ cup sugar, and 1½ cups water. When syrup begins to boil, add apples and simmer
until apples are tender and pink. Chill
until served.
Then she added this comment:
I have made these 3 times. The first time, they cooked to mush. Mother said I cooked them too slow and didn’t
use the right kind of apples. The 2nd
time, they were not pink all the way through.
Mother said I cooked them too fast (too high heat.) The 3rd time, I decided to just
eat them when Mother makes them. Haha!
Since then, I have played with the
recipe until I got it the way I want it.
Here’s how I changed the recipe.
Ron’s Red Hot Apples
Core and pare 4 large or 6
medium red delicious apples.
Dissolve 9 oz package red hots
(cinnamon candies) with 1 cup sugar and 3 cups water.
When all candy is dissolved, the
mixture will be boiling. Turn down heat
to a low boil. Add apple halves.
Simmer uncovered for 60 minutes,
turning every fifteen minutes.
Put apples along with juice into
bowl, cover and let sit at least three hours before serving.
I think letting them sit in the
fridge overnight after cooking is even better.
Sometimes I like to slice them
instead of halves. I’ve also done this
leaving the skin on. Slices cook a little faster, 35-45 minutes. You want the apples to have a translucent
look.
Sometimes, I served these with a
spoon full of cottage cheese.
I’ve also used them as dessert
with vanilla ice cream.
They are so good! I think you’ll enjoy them.
