Brandied Apple Rings

These gorgeous apple rings are the kind of thing that makes people think you have a secret homesteading life they don’t know about.

Firm red apples are sliced into thin rings, simmered in a ruby-hued sugar syrup until they turn translucent and candy-like, then finished with a generous pour of brandy before being sealed in jars.

The result is a pantry showpiece: glistening, boozy apple rings that work as a garnish for roast pork, a topping for vanilla ice cream, or a gift that’ll make your neighbors rethink their relationship with store-bought jam.

Four pints from six pounds of apples. That’s a whole lot of wow from one afternoon of canning.

Kitchen Tips

• Use firm, crisp apples that hold their shape. Soft or mealy varieties will fall apart during the 30-minute simmer. Honeycrisp, Fuji, or Granny Smith are solid picks.
• Treat the sliced rings with a lemon water bath immediately after cutting to prevent browning. Nobody wants dull, oxidized apple rings in their pretty jars.
• The food coloring is optional but it does give the rings a vibrant, jewel-like look in the jar. A few drops of red goes a long way.
• Add the brandy off the heat. Alcohol evaporates quickly in boiling liquid, and you want that boozy warmth to carry through in the finished product.
• Follow proper water bath canning procedures carefully. Fifteen minutes of processing time ensures a safe seal for shelf-stable storage.