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This is my grandmother's recipe from the 50s. I think this type of thing was very popular then, along with all manner of baked apples. I don't really like whole baked apples, but these are cut into wedges, so they "suck up" the red-hot cinnamon sauce better. You can preserve them in jars if you like (I sometimes do) but if you reduce the recipe a bit they'll also keep in the fridge for a few days. Just heat them and serve!

Submitted by : SAT73

(2 Ratings)

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Ingredients

10
Jonathan or Granny Smith apples: 1/2 cup
Red Hots: 1/2 cup
sugar: 1 cup
water (or more if needed)
red food coloring

Directions

Peel and core apples; cut into 8 pieces each. In large pot over medium heat, add water and Red Hots. Cook until melted, stirring often. Add apples and sugar. Cook until apples are translucent. Add red food coloring to give a pretty color.

Serve : a lot

Ready in : 40 min

Reviews:(2)