Charlene's Recipe

Cooked Apples

Category: Main street

2 lbs firm cooking apples (6-8 lbs)
1 cup water
3/4 cup vinegar
1 lb sugar (2 1/4 cups)

Pare and core apples. Cut into quarters of sixths. Drip into bowl of water containing 1 tsp salt to prevent darkening. Combine water, vinegar and sugar and bring to a boil. Drain apples and add to boiling syrup, a few at a time. Cook only until done and still hold shape; remove and place ore pieces in syrup. After all apples are cooked; pour remaining syrup (which will be quite thick) over apples. The apples will be a beautiful yellow with natural tart flavor. If you desire red cinnamon apples, add 1 small pkg of red hots and red food coloring in the syrup.