Ingredients:

1/4 cup lemon juice keeps apples from darkening

2 pounds apples macintosh - granny smith - honey crisp - any firm fleshed apple that holds its shape when cooked

3 cups water divided use - more if needed

2 cups cinnamon candy red hots or cinnamon imperials - any hard cinnamon candy

1 tablespoon whole cloves

2 cinnamon sticks

1 guijillo chile optional - adds a little heat

Directions:

1. Add the lemon juice to 2 cups of water. Peel and core apples - slice into 1/2 inch thick rings.

2. Drop the apple rings in the lemon juice as you finish each one.

3. Heat 1/2 cup of the remaining water and the cinnamon candies in a saucepan. Stir often until the candy is completely melted, adding water as needed to keep the syrup from getting thick.

4. Add the guijillo chile (optional), whole cloves, and cinnamon sticks. Drain the apple rings and pat dry. Gently stir the apple rings into the syrup.

5. Cover and simmer, occasionally stirring gently, for 15 minutes or until apples are tender. Add the rings to a glass storage container and cover with the cooking syrup.

6. Cover tightly and refrigerate overnight, or about 8 hours. Let them sit in the syrup at least overnight for the best flavor. Remove the cloves and cinnamon sticks before using.

7. Store unused apple rings in glass storage containers in the refrigerator for up to a week. Servings 8 servings.

Bon Appetit!