I remember back in school way back when; at least once a week our school up in Illinois had cinnamon apple rings that were dark red that I just loved. While going thru my copy of the “Ball-Complete Book of Home Preserving” I found a recipe for Apple Wedges in Cinnamon Red Hot Syrup and decided to see if these would be similar in flavor and with apples now starting to come into season, no better time than now to try out this recipe, don’t you think?
Red Hot Apple Wedges
Recipe from The Ball Complete Book of Preserving
Makes about 8 pint jars
1 1/2 cups granulated sugar
1/2 cup cinnamon red-hot candies
2 Cinnamon sticks (each about 4-inches long)
2 tsp whole cloves
1 tsp ground ginger
2 cups water ( I used distilled)
1 1/2 cups vinegar
2/3 cup light corn syrup
2 Tbsp red food coloring (optional)
24 medium-sized apples, washed,peeled,cored, cut lengthwise into eights, treated to prevent browning. You can use 1/4 lemon juice in 4 cups water or commercial citric powder in water to prevent browning.
1. Prepare canner,jars and lids
2. In a large stainless steel saucepan, combine sugar, cinnamon candies, cinnamon sticks, cloves,ginger,water,vinegar, corn syrup and food coloring if you are using. Bring to a boil over medium-high heat, stirring frequently. Add apples and stir gently over medium heat until the apples are heated through, about 6 minutes. Discard the cinnamon sticks. Turn off heat, but leave saucepan on heating element while filling jars.
3. Using a slotted spoon, pack the hot apples into hot jars to within a generous 1/2-inch of top of jar. Ladle hot syrup into jar to cover apples, remove air bubbles, leaving 1/2-inch headspace, if necessary add more hot syrup to adjust the headspace to 1/2-inch. Wipe the rim. Center lid on jar. Screw band down until resistance is met and then increase to finger-tip tight.
4. Place jars in canner, ensuring they are completely covered with water.Bring to a boil. Once the water is boiling, process the apples for 15 minutes. Remove canner lid and let pot sit for 10 minutes. Now you can remove the jars, cool in a draft free location for 24 hours. Once cooled, remove rings, check to be sure jars sealed, wash jars,label and store in your pantry. Any unsealed jars should be eaten in 3 days.
Verdict: These apples are delicious and are better than the cinnamon apple rings I remember from school way back when! The wedges are perfect and the apples are sweet,tangy and taste of the red-hot candies and cloves. I really liked these chilled all by themselves and I know they will be good with my homemade yogurt! I even made a “Red Hot” sundae with some granola, yummy. I like the red color of the apples from the food coloring, so bright red; just don’t spill the juice. Ask me why?!!! Next time I may try them making them without the food coloring, but I have to eat these 8 jars first!