For years, we enjoyed baked cinnamon apples at Christmas when my great-grandmother made them. When she passed away, no one could find the recipe. I eventually came across this stovetop version and have continued her tradition. —Angie Marquart, Mt. Gilead, Ohio
- 6 medium tart apples
- 2 cups water
- 1 cup sugar
- 1 cup red-hot candies
- Fresh mint, optional
- Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes.
- With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired. Yield: 6 servings.
Originally published as Cinnamon Candied Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p99
Reviews for Cinnamon Candied Apples
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 11, 2015
"Yum. For my mom's birthday. 2002"