cinnamon stewed apples

Easy. Simple. Delicious. Make these Stewed Apples to top SO many things! From pancakes, oatmeal, and ice cream to baked brie, they can go sweet or savory. Lightly sweetened with maple and a touch of brown sugar, the cinnamon, and nutmeg add just the right amount of spice.  They&#039;re freezer friendly too! This stewed apples recipe is vegetarian, vegan and gluten free.This recipe makes about 3 1/2 C.

Easy Stewed Apples

C (475 grams) Diced Apples

Lemon

tsp Vanilla Extract

Tbs Maple Syrup (plus more if desired)

Tbs Brown Sugar

tsp Cinnamon (ground)

Nutmeg (ground)

Salt

tsp Corn Starch

Tbs Butter

C (60 grams) Chopped Toasted Nuts (such as pecan

C (55 grams) Dried Cranberries (rough chopped)

In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C (80g) apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir.

Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 3-5 minutes, checking at three minutes for texture. They should be fork tender, and soft but not mushy (although if they get mushy, they&#039;re still delicious! - this is the versatility of this recipe - cook em&#039; how you like em&#039;!) Cook for a few more minutes, lid on, if needed.

Meanwhile, while the apples are cooking, whisk the remaining 2 Tbs apple cider or juice and cornstarch in a small bowl. Once the apples are done, remove the lid and pour in the slurry. Stir. Bring to a simmer, and cook for 30 seconds. Remove from heat and allow to cool slightly, stirring a few times. The apples will thicken further as they cool. If you prefer a little looser set, add a splash or two of apple cider, juice or water and stir. Now is a good time to taste for sweetness and cinnamon adjustment. If the apples are too tart, add a tablespoon or two of maple. If more cinnamon is preferred, sprinkle in another 1/4 tsp.

Stir in additions, if using, and/or share the apples warm on waffles, pancakes, in oatmeal or spooned over ice cream. They&#039;re delicious too topped on baked brie.

To Store: Store the apples in a lidded container in the fridge for up to three days. Freeze for longer storage. Thaw in the fridge and gently rewarm on stove top adding a splash of water, apple cider or apple juice to thin as needed.

Red Hot Candies are not just for eating.  Instead, add them to an old fashioned classic stewed apples to create Red Hot Cinnamon Apples.  Eat these as a snack or a dessert. Either way, kids love them!

Red Hot Cinnamon Apples - A Red Hot Apples Recipe

apples (Jonathon apples work best)

water

sugar

Red Hot candies

red food coloring (optional)

In a medium to large saucepan, heat water, sugar and Red Hot candies until it come to a boil and candies begin to melt. Turn off heat.

Peel and quarter apples.

Add apples to red syrup and turn heat to high, stirring often. Bring to a full boil until the syrup is almost boiling over; then lower heat to medium.

Continue to cook and stir apples until they are tender and have absorbed the red color. For a more vibrant red, add red food coloring while they are cooking.  Stir often.

Gently ladle apples into a serving dish, and let cool. If desired, top with chopped pecans.

That's what I was wondering! im sure you can.

My mom made these every fall. I made them for my daughter. Soon my grandson will be old enough to eat them. A great recipe

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Easy Stewed Apples

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Top 2 cinnamon stewed apples recipes from across the web

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Easy Stewed Apples

Red Hot Cinnamon Apples - A Red Hot...

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