Friday, November 19, 2010

Apples, Apples, Apples

Apples provide such memories for me - beautiful fall days building forts while my mom made apple pies to freeze, my grandmother's fantastic apple butter (why did no one get her recipe before she passed) and family trips to the apple orchard.  Woodman, the girls and I go to the apple orchard every year - this is a tradition we began a few years ago when Woodman and I were dating - the orchard is only about 10 miles from our home - but this year we just didn't make it.  It has been one heck of a year! 

So with some apples from my former in-laws, Woodman decided to make "Spiced Apple Rings".  I was skeptical, I don't like cinnamon candy or gum, and vinegar and apples do not belong together but I was willing to give it a try.  These were VERY good.  I am surprised but I really like them.  Woodman is not completely happy with the color, he expected much brighter red but I think they are fine.  Pics to come soon.

Spiced Apple Rings
  • 12 pounds firm tart apples
  • 12 cups sugar
  • 6 cups water
  • 1 1/4 cups white vinegar, 5 % acidity
  • 3 tb whole cloves
  • 3/4 cup red hot cinnamon candies

Wash apples. Peel and slice apples and immerse in ascorbic acid solution to keep the apples from discoloring.  Woodman skipped the acid which could have contributed to the color issue. In a 6-quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill wide mouth sterilized canning jars with apple rings and hot flavored syrup, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner 10 minutes. Makes about 8 pints. 
 
We cut this in half and they are almost gone already.  The hardest part of this recipe was finding the cinnamon candy - I was shocked but we had to go to three stores!

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