Ingredients

The following ingredients have 8 Servings
  • 1/4 cup lemon juice (keeps apples from darkening)
  • 2 pounds apples (MacIntosh - Granny Smith - Honey Crisp - any firm fleshed apple that holds its shape when cooked)
  • 3 cups water (divided use -more if needed)
  • 2 cups cinnamon candy (Red Hots or Cinnamon Imperials - any hard cinnamon candy)
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 1 guijillo chile (optional - adds a little heat)

Instruction

  • Add the lemon juice to 2 cups of water.
  • Peel and core apples - slice into 1/2 inch thick rings.
  • Drop the apple rings in the lemon juice as you finish each one.
  • Heat 1/2 cup of the remaining water and the cinnamon candies in a saucepan.
  • Stir often until the candy is completely melted, adding water as needed to keep the syrup from getting thick.
  • Add the guijillo chile (optional), whole cloves, and cinnamon sticks.
  • Drain the apple rings and pat dry.
  • Gently stir the apple rings into the syrup.
  • Cover and simmer, occasionally stirring gently, for 15 minutes or until apples are tender.
  • Add the rings to a storage container and cover with the cooking syrup.
  • Cover tightly and refrigerate overnight, or about 8 hours. Remove the cloves and cinnamon sticks before using.
  • Store unused apple rings in the refrigerator for up to a week.