Best Brandied Apple Rings Recipes

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MOTHER'S CINNAMON APPLE RINGS



Mother's Cinnamon Apple Rings image

This is my mother-in-law' Janice Williams' recipe. These are a festive side for holiday meals. We make them at Christmas and Valentines. The kids love them.

Provided by Beverley Williams

Categories     Fruit Sides

Time 25m

Number Of Ingredients 4

4 apples, peeled and cored
1/4 c sugar
2 c water
1/2 c red cinnamon candies (red hots)

Steps:

  • 1. In a large skillet, combine sugar, water and candies.
  • 2. Stir over medium heat until sugar and candies dissolve.
  • 3. Cut apples into 1/2 inch thick rings. Add apple to the syrup in skillet.
  • 4. Simmer gently until transparent but not soft, turning occasionally. about 20 minutes
  • 5. Cool in syrup.

BRANDIED APPLE RINGS



Brandied Apple Rings image

This is a great way to preserve apples, with a sweet, subtle brandy flavor to it. They make an excellent pie filling! It should be enough to make three pies.

Provided by Shannon Kalista

Categories     Apple Desserts

Time 1h

Yield 48

Number Of Ingredients 7

4 ½ pounds apples, cored and sliced into 1/4-inch thick rings
water to cover
1 tablespoon lemon juice
4 cups white sugar
3 cups water
1 cup brandy
3 1-pint canning jars with lids and rings

Steps:

  • Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.
  • Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan.
  • Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes. Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top.
  • Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 22.6 g, Fat 0.1 g, Fiber 1 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 21.1 g

CANDIED APPLE RINGS OR SLICES



Candied Apple Rings or Slices image

I came up with this recipe to try and duplicate the apple rings that I used to have when I was growing up.

Provided by Andtototoo

Categories     Apple

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

8 apples, peeled and cored
2 cups water
1 cup sugar
4 ounces red cinnamon candies

Steps:

  • Slice the apples into thin rings.
  • In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
  • Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
  • When the cinnamon candies have dissolved, add the apple rings.
  • Simmer for 15 minutes on lowish heat until the apples are tender.
  • While the apples are simmering, about every 5 minutes gently stir the mixture.
  • When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
  • They will continue to darken in color as they sit in the syrup.
  • Serve either chilled or at room temperature.

Nutrition Facts : Calories 168.5, Fat 0.2, Sodium 2.6, Carbohydrate 44, Fiber 3.3, Sugar 39.3, Protein 0.4

SAUTéED APPLE RINGS



Sautéed Apple Rings image

I came across this utterly simple idea in Deborah Madison's "Vegetarian Cooking for Everyone." She serves hers as a dessert with ice cream, a lovely use for the apples (which she also embellishes with raisins and pine nuts). I think they make a great addition to the Thanksgiving buffet, to go with the turkey along with cranberry sauce. Or serve them with your latkes next month! Breakfast is another meal where these are welcome, right on top of your whole wheat buttermilk pancakes. I find that the apples will caramelize most efficiently if you don't crowd the pan, so I begin by sautéing the apples in 2 batches, then I combine the batches for the final addition of vanilla and optional brandy or calvados. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns, work well in this dish.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, snack, dessert, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

4 large apples
1 lemon wedge
2 tablespoons unsalted butter
1 tablespoon raw brown (turbinado) sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons calvados or brandy (optional)

Steps:

  • Core apples and rub inside with lemon wedge. Peel if desired (I don't). Slice about 1/4 inch thick, or a little bit thicker.
  • Melt half the butter over medium-high heat in a large, heavy skillet. When it stops foaming (wait this long so that the apples sear when you add them to the pan) add half the apples, half the sugar and half the cinnamon. Cook, flipping apple rings often, until apples are caramelized, 10 to 12 minutes. Test, using the tip of a knife or the edge of a spoon, to see if the apples are soft all the way through. Remove to a bowl. Repeat with remaining apples, butter, sugar and cinnamon. When second batch is caramelized return first batch to pan. Add vanilla and brandy if using and continue to cook, flipping apples, until the liquid evaporates. Transfer to a bowl or serving dish. Serve warm.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 18 grams, TransFat 0 grams

FRIED APPLE RINGS



Fried Apple Rings image

Four ingredients and a skillet are all that you'll need for these delightful apple rings that Mary Jane Ruther cooks in her Trenton, New Jersey kitchen. Serve them as a sweet side dish alongside pork...or for dessert.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 4

1 tablespoon butter
1 tablespoon sugar
1-1/2 teaspoons lemon juice
1 medium tart apple, cored

Steps:

  • In a skillet, melt butter over medium heat. Stir in sugar and lemon juice. Cut the apple into four rings; add to skillet. Reduce heat. Cover and simmer for 10-15 minutes or until apple rings are tender, turning frequently. Serve warm.

Nutrition Facts : Calories 107 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 58mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

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