Cinnamon Apple Rings Recipe
Cinnamon Apple Rings has a fine taste. Cinnamon Apple Rings gets its taste from apple mixed in citric mixture and flavored by cinnamon. Cinnamon Apple Rings is inspired by many food joints across world.
Ingredients
| Ascorbic citric powder | ||
| 14 medium cooking apples, unpeeled | ||
| Sugar | 4 Cup (16 tbs) | |
| Water | 1 Quart | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Red food coloring | 12 Drop | |
Directions
Prepare ascorbic citric solution according to manufacturer's directions; set aside.
Core apples, and slice into 1/4 inch rings.
Drop apple rings into ascorbic citric solution, and set aside.
Combine sugar, water, ground cinnamon, and food coloring in a large Dutch oven and bring to a boil; boil 5 minutes.
Remove syrup from heat.
Drain apple rings, and add to syrup; let stand 10 minutes.
Return apple mixture to heat, and bring to a rolling boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally.
Remove from heat, and let cool slightly.
Drain apples, reserving syrup.
Bring syrup to a boil.
Pack hot apple rings into hot jars, leaving 1 inch headspace.
Cover with boiling syrup, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 25 minutes for pints or quarts.
Core apples, and slice into 1/4 inch rings.
Drop apple rings into ascorbic citric solution, and set aside.
Combine sugar, water, ground cinnamon, and food coloring in a large Dutch oven and bring to a boil; boil 5 minutes.
Remove syrup from heat.
Drain apple rings, and add to syrup; let stand 10 minutes.
Return apple mixture to heat, and bring to a rolling boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally.
Remove from heat, and let cool slightly.
Drain apples, reserving syrup.
Bring syrup to a boil.
Pack hot apple rings into hot jars, leaving 1 inch headspace.
Cover with boiling syrup, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 25 minutes for pints or quarts.
Chef
