RED CINNAMON APPLE RINGS

     Thanks to the University of Illinois, I got an idea about what to do with all the apples on our trees this year.  Last year we made cider. It was very good, but my friend that let us use her cider press didn't mention having it out this year. I searched the internet for ideas and came upon this site:

Preserving Apples

     At the very bottom was the recipe for candied apples. My husband loves these things, but they are very pricey in the store. I chose to put mine up in quart jars which resulted in two quarts of Red Cinnamon Apple Rings, one for Thanksgiving and one for Christmas,plus enough to eat for a couple of days. My organic apples didn't make nice slices like the store bought, but the flavor was the same.

Red Cinnamon Apple Rings

Great side dish with Braised Greens, Roast Vegetables, Roast Turkey or other poultry. These apple rings can be canned for long-term preservation or stored in the refrigerator for up to 2 weeks.

5 pounds firm cooking apples
(Golden Delicious, Granny Smith, Jonathan, Gala, Jonagold, etc.)
2 cups sugar
2 cups water
Red food coloring (optional)
4 cinnamon sticks
Ascorbic acid powder, vitamin C tablets, or lemon juice*

Wash and core apples; do not peel. Slice apples into 1/2 inch thick rings. To prevent browning, drop apple rings into a bowl of cold water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder (1500 mg), or use equivalent in finely crushed vitamin C tablets or 1/2 cup lemon juice. Keep apples covered with ascorbic acid water until ready to use. Combine sugar, 2 cups water and cinnamon sticks in a large saucepan. Add a few drops of red food coloring, if desired. Bring syrup to a boil and boil for five minutes. Remove from heat. Drain apples, add to syrup. Return syrup and apples to a boil; reduce heat and simmer 30 minutes. Remove from heat and let stand until cool. Remove apple rings from syrup. Loosely pack apple rings into canning jars leaving 1/2 inch headspace. Return syrup to heat and bring to a boil. Remove cinnamon sticks. Ladle hot syrup over apple rings leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids. Process pint size jars 15 minutes, or quarts 20 minutes in a boiling water bath canner. Yield about six pints or three quarts.

*May substitute 1/2 cup fresh or bottled lemon juice.

Source: So Easy to Preserve, Fourth Edition, University of Georgia Cooperative Extension Service.