Spiced apple rings have been a favorite for many years. I remember the first time I had them — they were storebought and I thought they were so good. I’ve made them a few times but the last time I made them, which was probably 5 years ago, the apples ended up being rather mushy because I had used an apple that was too soft.
Last week I found some small, crunchy apples and made spiced apple rings.
They will eventually absorb enough liquid to sink ..unless we eat them first. I got 13 pints out of the first batch and 12 pints out of the second batch. And I forgot how many out of the rest of the batches but I now have 36 pints of apple rings.
And when you have a little of that sweet, cinnamon-y syrup left over .. you serve that over ice cream!
Last weekend we did a taste test — spiced apple rings and applesauce. We decided to make as many spiced apple rings as we can while we have crunchy apples and then I can use any apples to make applesauce. The hard part about putting food up like this is that you have to get it while it’s available — get all you want for the year while it’s available and that’s a whole lot of work!