Shrunken Apple Heads in Citrus Cider Recipe

Shrunken Apple Heads in Citrus Cider Recipe
Shrunken Apple Heads in Citrus Cider Recipe photo by Taste of Home
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Shrunken Apple Heads in Citrus Cider Recipe

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Granny Smith apples shaped like shrunken heads will surprise even the scariest goblins at your Halloween bash. And the cool cider is so refreshing.--Annette Engelbert, Bruce Crossing, Michigan
MAKES:
17 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours + cooling
MAKES:
17 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours + cooling

Ingredients

  • 1 cup lemon juice
  • 1 tablespoon salt
  • 4 large Granny Smith apples
  • 16 whole cloves
  • 1 gallon apple cider
  • 1 can (12 ounces) frozen lemonade concentrate, thawed

Directions

In a small bowl, combine lemon juice and salt; set aside. Peel apples. Cut each apple from the stem to the blossom end; discard seeds and core. Using a sharp knife, carefully carve a face on the rounded side of each apple half. After carving, dip each apple in lemon juice mixture for 1 minute. Drain on paper towels.
Arrange apple heads on a rack in a shallow baking pan. Bake at 250° for 2 hours or until apples begin to dry and shrink and are lightly browned on the edges. Cool on a wire rack. Insert cloves for eyes. Store in the refrigerator.
Just before serving, combine cider and lemonade in a punch bowl. Float shrunken apple heads in cider. Yield: about 1 gallon.
Originally published as Shrunken Apple Heads in Citrus Cider in Taste of Home Halloween Food & Fun Annual 2006, p8

Nutritional Facts

1 cup: 174 calories, 0 fat (0 saturated fat), 0 cholesterol, 441mg sodium, 44g carbohydrate (38g sugars, 1g fiber), 0 protein.

  • 1 cup lemon juice
  • 1 tablespoon salt
  • 4 large Granny Smith apples
  • 16 whole cloves
  • 1 gallon apple cider
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  1. In a small bowl, combine lemon juice and salt; set aside. Peel apples. Cut each apple from the stem to the blossom end; discard seeds and core. Using a sharp knife, carefully carve a face on the rounded side of each apple half. After carving, dip each apple in lemon juice mixture for 1 minute. Drain on paper towels.
  2. Arrange apple heads on a rack in a shallow baking pan. Bake at 250° for 2 hours or until apples begin to dry and shrink and are lightly browned on the edges. Cool on a wire rack. Insert cloves for eyes. Store in the refrigerator.
  3. Just before serving, combine cider and lemonade in a punch bowl. Float shrunken apple heads in cider. Yield: about 1 gallon.
Originally published as Shrunken Apple Heads in Citrus Cider in Taste of Home Halloween Food & Fun Annual 2006, p8

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