Combine sugar, water and cinnamon hearts in a large pan. Heat over medium heat until cinnamon hearts are melted. Stirring constantly.
Add apple halves and cook until tender.
(makes a pretty Christmas dish.
Oil of Cinnamon and green food coloring may be used to get green cinnamon apples.
ikelet mixture.
For the cinnamon apples: Melt the margarine in a
utter, and 1/2 teaspoon cinnamon in a small saucepan over
Peel/core apples and cut into thick slices.
Toss together the apples, brown sugar, cinnamon and nutmeg either in a bowl or put in a zippered plastic bag and shake until coated.
Cook apple mixture, 2 tbls. of water and 1 tbls. of butter in a medium sized saucepan over medium heat, stirring occasionally.
Cook for 8-10 minutes or until apples are tender - but not mushy.
Serve just as is or top with vanilla ice cream or whipped topping.
Chop the apples into bite size pieces.
In a frying pan, melt the butter. Add in the apples and cook over medium heat until softened.
Add in brown sugar and cinnamon. Heat until the brown sugar melts into a gooey sauce.
Serve warm.
In a large saucepan, cook apples in butter over medium heat
ver medium heat. Add the cinnamon stick and scrape in the
Combine sugar, water and red cinnamon drops in 1 1/2-quart casserole.
Cook about 3 minutes in Radarange oven.
Core and pare apples.
Stick 3 or 4 cloves into each apple.
Place apples in the red cinnamon syrup.
Cook about 7 to 8 minutes or until apples are tender but firm.
Turn apples every 2 1/2 minutes.
Cool apples in syrup before serving.
Peel, core and quarter apples.
Bring other ingredients to boil.
Add apples; cook gently until apples are tender.
Hot fruit cans very well.
Pack into hot jars and process in boiling water bath as you do applesauce, 15 to 20 minutes.
(Oil of cinnamon can be purchased at the drugstore.)
Peel and core apples; cut into wedges.
In large pan, add water, sugar and 1/2 cup of cinnamon candy.
Add apples; cook until tender.
As you remove apples, add more to cinnamon mixture. If coloring becomes pink in color, add more of the cinnamon candy.
Great with ham.
Cinnamon broth can be saved and served with apple pie.
Preheat oven to 350 degrees F (175 degrees C).
In a pot, boil the sugar, water, and cinnamon red hot candies 5 minutes or until sugar is dissolved and candies are melted. Place apples in the syrup, and continue cooking 5 minutes.
Place the sausage links in a skillet over medium heat, and cook until evenly brown.
Arrange apples on a baking sheet. Place three sausages in the center of each apple. Drizzle apples with remaining syrup.
Bake 25 minutes in the preheated oven, or until apples are tender.
f slow cooker.
Place apples in the lined slow cooker
Place apples in microwave safe dish.
Sprinkle with cinnamon and place butter on top.
Microwave for 5 minutes or until apples are soft.
Place apple slices in microwave container.
Combine water, sugar, lemon juice, cinnamon and allspice.
Pour over apples. Cover container with wax paper.
Cook on High 5 to 7 minutes or until apples are tender.
Serve warm.
In large skillet over medium heat, stir together butter, sugar and cinnamon until sugar is dissolved. Place apples in pan and stir and cook until apples begin to soften and color, 5 minutes. Stir in caramels, reduce heat, and stir until caramels are melted. Stir in cream and pecans and simmer 1 minute more. Remove from heat and cool slightly before serving.
paring knife core the apples, leaving the bottom intact so
Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.
Mix sugar, cinnamon and red hots in a large pot. Add the cup water and bring to a boil.
Peel and core apples, cut in half or thirds and cook in the boiling syrup.
Arrange apples on a serving platter.
Cook syrup a little longer to reduce the volume. Pour over apples and serve.
Core the baking apples almost to the bottom.
Peel skin 1 inch down around the apples.
Mix brown sugar, margarine, flour and cinnamon; fill apples with sugar mixture and place in baking dish.
Cover with wax paper and microwave on High for 5 minutes or until apples are tender.
Let stand 5 minutes before serving.
Pare and core apples without cutting through the stem end. In a saucepan, stir sugar, water and cinnamon until blended.
Heat over low heat.
When mixture is warm, add apples, one at a time. Simmer until fruit is tender, then remove apples from syrup. Place apples in serving dish and pour syrup over them if desired.