These apples keep for a couple of weeks refrigerated, if they last that long. The amount of sugar and Red Hots can be adjusted to suit your own taste. The apples can be sliced into rings, halved, or quartered. They are a beautiful ruby red addition to a holiday table. Serve with roasted or smoked wild turkey or the game of your choice.
In a large pot, heat water and sugar to boiling, then add Red Hots, stirring until dissolved.
Peel, core, and halve the apples. Place in the syrup and cook over medium heat until just tender, about 10 minutes.
Serve warm or refrigerate to chill and serve cold.
Sautéed Cinnamon Apples
This version is without the Red Hots. In a sauté pan, melt 4 tablespoons butter. Peel, core, and thickly slice 2 firm apples and add to the butter. Cook over medium heat for 3 or 4 minutes. Combine 3 tablespoons sugar with 1 tablespoon ground cinnamon. Sprinkle over the apples and cook for a minute. Serve warm as a side dish or as a dessert, with honeyed whipped cream.
2 cups water
1½ cups sugar
¾ cup Red Hots