Spiced apple rings a great barbecue or holiday side dish

By Jim Bailey
theyankeechef.blogspot.com

I remember these spiced apple rings as a child, with my parents placing one slice on top of a little lettuce as garnish for entrees at their restaurants. They are spicy, sweet and so delicious.

These apple rings make a great side dish for any barbecue, picnic or even as a colorful addition to your holiday table.

For those of you who are apprehensive about using red food dye, see the note at end of recipe.

 

3 firm apples
2 cups pure cranberry juice
1/2 cup sugar or honey
1/4 cup apple cider vinegar
Juice and grated rind from 1 lemon
1 teaspoon cinnamon
1/2 teaspoon each ginger and allspice
10 drops liquid red food coloring

Slice apples into 1/4-inch thick slices, leaving peel intact. Core and set aside.*

Bring to a boil the remainder of ingredients in a large skillet over high heat. Add apple slices and bring back up to a boil, cooking apples for 1 minute. Remove pan from heat and let sit for a few minutes before transferring apples to a bowl with a tight fitting lid. Strain liquid into container and make sure all apples are covered with liquid and cover tightly.

Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool.

Continue to store apple rings in a covered container in refrigerator until ready to serve.

* The easiest way to core a sliced apple is to find a plastic, twist top from a soda bottle and firmly press it around the core of each slice.

NOTE: If desired, omit the red food coloring and add 1/2 cup red hot cinnamon candies to the liquid when beginning the recipe. Make sure they are completely melted before adding apples. Heck, throw a handful in for a little more spice.