spiced apples

A couple weeks ago I made some spiced apples and since then I’ve had several requests for the recipe.  Just to let you know, the recipe makes a lot. I successfully halved the original recipe and still had six half-pints. Cutting it down further is not something I’d recommend, so make sure you have people to give jars to if you do not plan on putting them up.
This recipe is adapted from one in the Ball Blue Book of Preserving.

Apple Wedges in Cinnamon Red Hot Syrup
Yield: about 3 pints or 6 half-pints

4 to 5 lbs. apples
3/4 cup sugar
1/4 cup cinnamon red hot candies
1 stick cinnamon
1 1/4 tsp ground cloves
1/2 tsp ground ginger
1 cup water
3/4 cup white vinegar
1/3 cup light corn syrup
1 Tbsp. red food coloring (optional)

Wash, core, and peel apples. Cut apples lengthwise into eighths. (If you are using half-pint jars, you can cut the slices in half again so they are more like chunks.) Put the apples into a bowl containing a mixture of lemon juice and water to prevent darkening. Combine remaining ingredients in a large saucepot and bring slowly to a boil. Drain apple wedges. Pack hot apples into hot jars, leaving 1/2-inch headspace. Ladle hot syrup over apples, leaving 1/2-inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minuts in a boiling-water canner.

Properly preserved apples may be consumed for up to 12 months after the processing date.

These would make a lovely addition to a Christmas gift basket. You could also package it up with some pretty napkins or fancy-schmancy cheese for a hostess gift. I love them as a side dish with pork or turkey, but I’m sure you can find dozens of ways to use them. Have fun!

Oh, and don’t forget to make a pretty label for your jar.

I am fond of the free printable canning labels at Sweet Preservation. Use your prettiest cursive to write out the name of the goodies in your jar and always include the date so you can make sure you eat up those treats before it’s too late!