Brandied Apple Rings
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
apples
firm, red |
|
| 4 | cups |
sugar
|
|
| 3 | cups |
water
|
|
| 1 | x |
food coloring
red, optional |
*
|
| 1 | cup |
brandy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
apples
firm, red |
|
| 946 | ml |
sugar
|
|
| 7.1E+2 | ml |
water
|
|
| 1 | x |
food coloring
red, optional |
*
|
| 237 | ml |
brandy
|
*
|
Directions
Wash and core apples; cut into ¼ inch rings.
Treat to prevent darkening.
Bring sugar and water to a boil; boil 5 minutes.
Add food coloring.
Remove from heat, add rinsed and drained apple rings; let stand 10 minutes.
Return to heat; bring to a boil; then simmer 30 minutes or until rings are desired color.
Remove from heat; cool to room temperature. Remove apple rings from syrup.
Bring syrup to a boil; remove from heat; and stir in brandy.
Pack apple rings loosely into hot jars leaving ¼ inch head space.
Pour hot syrup over apple rings, leaving ¼ inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.
Yield: about 4 pints.
