Red Spiced Apple Rings
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 side for any barbecue, picnic or even 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.
For 1 Batch(es)
- 3 firm apples
- 2 cups pure cranberry juice
- 1/2 cup sugar or honey
- 1/4 cup apple cider vinegar
- Juice and grated rind from 1 lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon each ginger and allspice
- 10 drops liquid red food coloring
Red Spiced Apple Rings Directions
- Slice apples into 1/4-inch thick slices, leaving peel intact. Core and set aside.*
- Bring to a boil remainder of ingredients in a large skillet over high heat. Add apple slices and bring back up to a boil, cooking apples for 1 minute. Remove pan from heat and let sit for a few minutes before transferring apples to a bowl with a tight fitting lid. Strain liquid into container and make sure all apples are covered with liquid and cover tightly.
- Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool.
- Continue to store apple rings in a covered container in refrigerator until ready to serve. The longer they sit, the darker red they become.
- * 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.
- NOTE: 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 regardless for a little more spice.