Grandma's Cinnamon Apples
My grandma's recipe for delicious red cinnamon apples. Lost this recipe and thankful that I found it
My grandma's recipe for delicious red cinnamon apples. Lost this recipe and thankful that I found it
- Carbohydrate 90.8348000602615 g
- Cholesterol 0 mg
- Fat 0.716400000165554 g
- Fiber 8.73600034713745 g
- Protein 30.09200008377 g
- Saturated Fat 0.119200000049666 g
- Serving Size 1 1 Serving (976g)
- Sodium 50679.7201456309 mg
- Sugar 82.098799713124 g
- Trans Fat 0.357280000033111 g
- Calories 470 calories
Step-by-step
- Bring to boil everything except apples.
- Wait for candies to melt.
- Add apples and boil until soft.
Operating under tight pantry constraints often requires utilizing unexpected ingredients like hard cinnamon candies to build both sweetener and coloring agents simultaneously. Utilizing hard candies instead of ground spice alters the syrup density significantly, creating a high-sugar solution that coats the fruit thoroughly as the liquid reduces. Managing this preparation successfully depends entirely on precise heat control and careful fruit selection.
- Select firm baking varieties such as Granny Smith or Honeycrisp, which maintain their structural integrity during the boiling phase without collapsing into mush.
- Maintain a gentle rolling boil for fifteen minutes after adding the peeled fruit to ensure the center softens evenly.
- Monitor the syrup closely to prevent burning, watching for a thick coat that clings to the back of a spoon.
- Substitute granulated sugar with brown sugar at a one-to-one ratio if a deeper molasses flavor is desired, noting that this will darken the final syrup.
- Store the finished fruit in an airtight glass container in the refrigerator for up to five days.
Proper apple selection dictates the final texture of the dish. Softer varieties will dissolve completely in the boiling syrup mixture.
