Spiced apple rings a great barbecue or holiday side dish

Yankee Chef logoBy Jim Bailey

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.

spicy apple rings


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.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.