I remember these spiced apple rings as a child, with my parents using 1 slice placed on top of a little lettuce as garnish for entrees at their restaurants. They are spicy, sweet and so delicious. These apple rings are great as a colorful addition to your Holiday table.
For those of you who are a little aprehensive about using red food dye, see NOTE at end of recipe.
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- 3 firm apples
- 2 cups pure cranberry juice
- 1/2 cup sugar, or honey
- 1/4 cup apple cider vinegar
- Juice and grated rind of 1 lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon each ginger and allspice
- 10 drops liquid red food coloring
- 1 Slice apples into 1/4-inch thick slices, leaving peel intact. Core and set aside.
- 2 Bring the remainder of ingredients to a bowl in a large skillet over high heat. Add apple slices and bring back up to a boil, cooking apples for 1 minute.
- 3 Remove pan from heat and let sit for a few minutes before transferring apples to a bowl with a tight-fitting lid
- 4 Strain liquid into container and make sure all apples are covered with liquid and cover tightly.
- 5 Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool.
- 6 Continue to store apple rings in a covered container in refrigerator until ready to serve.
Tip for Coring Apples
- 1 The easiest way to core a sliced apple is to find a plastic, twist top from a soda bottle and firmly press it around the core of each slice.
- 1 If desired, omit the red food coloring and add 1/2 cup red hot cinnamon candies to the liquid when beginning the recipe. Make sure they are completely melted before adding apples. Heck, throw a handful in the above recipe for a little more spice.