WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
 

A Feast of Fridays: Spicy Cinnamon Apples

A Feast of Fridays: Spicy Cinnamon Apples

feastoffridaysOh my gosh, these are SO GOOD!

Ingredients:

5 tart apples (I use Granny Smith apples.)

1/4 cup cinnamon red-hot candies

One 16-oz jar Apple Cinnamon Grilling & Finishing Sauce

What to do:

Wash, pare, and core apples. In a fairly deep saucepan, mix together the red-hots and Apple Cinnamon Grilling & Finishing Sauce. Place apples in this mixture and cook gently for about 20 minutes, until just barely tender.  Turn the apples frequently so all sides become “colored.”  If your sauce thickens too much, add a little water.

Lift apples out of saucepan and arrange in a shallow bowl (not a plate or tray!)  Pour the saucepan mixture over the apples, making sure to fill in the cores.  Serve with chopped pecans, raisins, or anything else your family might like to add to the syrupy apple cores.

We fall on this bowl of apples like vultures, and it’s dessert.  (You’ll need a knife and fork unless you have a drawer full of lobster bibs.)  However, I know for a fact that some people use this very same recipe and then serve the apples on a lettuce leaf and call it either a salad or a side dish.  Me, I don’t care.  Sometimes I stir this up in the middle of the night and we watch movies, as a family, and lick the sticky off our fingers in the dark.

P.S.  You can also slice the peeled apples and, using these same ingredients, sort of “stir-fry” the slices instead of cooking them whole.  Tastes the same, just looks different.