How to Make Grandma's Whole Cinnamon Apples

My paternal grandmother, Mary Izela Longden, made these apples for holiday meals. It just wasn't Christmas without Grandma's red apples.

As an adult, I realized that her apples were different from most other people's. They were whole, not sliced. They were bright red. She didn't cover them with the cinnamon sugar in a large saucepan, either: she cooked them in a skillet. This is her unique, DeBolt family secret recipe.

Put 3 cups sugar, 2 cups water, 1 Tbs. red hots, and 1 Tbs. red food coloring in a skillet and put on medium low heat to begin dissolving the sugar. Stir occasionally.

Peel, core and rinse the apples Peel and core the apples. Remove all the seeds carefully. Rinse the apples.

Place apples in skillet Place the apples in the skillet. Increase the heat to medium so liquid will reach a boil.

Turn the apples for even cooking Turn the apples from time to time so that they cook evenly. Once they are boiling, cook about 30 minutes.

When the apple has a squishy feel, it's finished The apples become brighter red as they cook. The texture and firmness change to a rather elastic sponginess. At this point they are done.

Place in a bowl with a bit more of the cinnamon syrup Place the apples in a bowl or dish. Cover with a few more spoonfuls of the syrup to keep them moist and colorful.

Allow to cool before serving. They are good for several days and add their sweet, juicy fruitiness to the pleasure of eating leftovers.