Growing up we always drove from Ohio to Centre, Alabama to visit my mom’s side of the family for Christmas. My grandmother made some southern specialties that I grew to love over the years (it was hard letting go of my “Yankee” roots!). Besides my grandmother’s Cornbread Dressing and Candied Yams, there were her Cinnamon Candied Apples. I can still see them in my head all these years later, the bright red and candied apple slices…beautiful and yummy! I make all 3 of these side dishes for Thanksgiving.
If you want to make these but need to avoid the artificial coloring in the red hot candies, a few drops of cinnamon oil (the kind that you would find in the candy making aisle at a craft store) in a simple syrup should work, you just won’t get the vibrant red color, but that’s okay! It is my understanding that natural food colorings like beet juice, do not hold their color in the cooking process.
4 Firm Apples that are good for cooking. I used Jonathan apples.
3/4 cup Water
3/4 cup Sugar
1/2 cup Cinnamon Red Hot Candies (just make sure they are GF)
Peel and core apples. Slice into 1/4-inch rings. Place rings in a bowl and squeeze fresh lemon juice over them to prevent browning.
Meanwhile, in a 10-in. fry pan add water and sugar. Bring to a boil and add cinnamon red hot candies, reduce heat and simmer until the candies are melted.
Add apple rings and cook for about 2 – 3 minutes per side. Remove from pan and place on a plate. Let cool.
A sweet, "cinnaminamy" (come'on, I have a 2 year old! LOL) treat. Sam and Luke gobbled these up...the cinnamon flavor is present but the apples are not "hot," like eating a red hot candy straight out of the bag.