I was very disappointed when I went shopping for our New Year’s dinner and discovered that there are no longer jarred spiced apple rings available in my area. I really, really love spiced apple rings, so I decided to make my own. Most of the recipes I found included large amounts of Cinnamon Imperials, which doesn’t surprise me based on the taste and color of apple rings, but they were almost impossible to find at Christmas, so I had to come up with a recipe that had the right flavors without them. I’m really happy with how it turned out, and they weren’t even that hard to make!
- 1 1/4 cups water
- 1/2 cup apple cider vinegar
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp allspice
- 3-4 drops red food coloring (optional…it adds that recognizable color)
- 3 slices lemon
- 3 large cooking apples (I used Granny Smith because they’re my favorite, but if you prefer a uniform red color, you could certainly use a different kind!)
In a large skillet, heat first nine ingredients to boiling. Reduce heat, cover, and let simmer 5 minutes to blend flavors.
While syrup is simmering, core, but don’t peel, apples and slice into 1/4 inch thick rings. Cook half of rings at a time in the syrup. Simmer until tender but firm, 5-10 minutes…you don’t want the apples to get mushy or fall apart. Remove first half of apples rings and cook second half in same syrup (if it gets too thick, add a little extra water).
Discard lemon slices. Place all the apple rings in a wide, shallow dish (I used a pie plate) and pour syrup over. Cover and refrigerate for up to one week.