What I do have an over abundance of right now is apples. We love apples around here and have been making good use of the bushels we bought. I have made caramel apple oatmeal a couple of times. We have had pumpkin apple streusel muffins, couscous with apples and chives, an apple cider bundt cake, pumpkin and apple cornmeal griddle cakes, pork and apple pie, apple crumb pie and, of course, a raw apple each day to keep the doctor away.
What we have not had yet this year was spiced apples. I often make spiced apples to go along with pork dinners but usually just enough for that meal. Spiced apples do keep nicely though in the refrigerator for up to two weeks or for unlimited amount of time when processed in a water bath canning system.
I use cinnamon red hots in my apples but if you don't want the red dye just use cinnamon sticks. I also add a little red food coloring to mine because I think it is pretty but feel free to delete that as well.
These would make a great gift in little half pint jelly jars. You want to use wide mouthed jars to that the apples fit inside easily. I only had large wide mouthed jars so I made one jar that I am keeping in the refrigerator to be used in the near future.
They are wonderful with pork and chicken dishes, served over ice cream or all by themselves with toast for breakfast in the mornings. That is how I enjoyed these extras that did not fit into the jar. This recipe will make four 1/2 pints. Feel free to double or triple the recipe. I choose to leave the skins on my apples but you can peel them if you prefer.
In an effort to make all of her holiday gifts this year, Cam has asked us to share recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.
2 lbs apples, cored and sliced into 1/2" slices
2 c. sugar
1 c. water
1/3 c. vinegar
1 1/2 t. whole cloves
1/4 c. cinnamon red hots or 1 stick cinnamon
2 drops red food coloring, if desired
Place the apple slices into a bowl of water in which half of a lemon has been squeezed.
In a large saucepan over med high heat, combine the remaining ingredients. Bring to a boil and stir constantly until sugar and candies dissolve. Lower heat and simmer for a few minutes. Drain the apples and add to the hot syrup. Cook for 5 minutes.
Fill sterilized jars with apple rings and pour in hot syrup to cover, leaving 1/2" head space. Remove any air bubbles and add more syrup, if needed. Process in a boiling water bath for 20 minutes. Print Recipe
Here are our pickles...
- Amy's Cooking Adventures jarred her Refrigerator Dill Pickles
- Making Miracles made Refrigerator Garlic Dill Pickles
- Christmas Tree Lane shared Refrigerator Pickled Brussels Sprouts
- A Day in the Life on the Farm posted Spiced Apples
- Culinary Adventures with Camilla Pickled Radishes