Kitchen

[Sooner]

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@ECBG wrote:

@Sooner 

Enjoy the salt my Dear!  It burns my mouth.

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@ECBG Probably why I like it--and LOVE hot sauces. 

[On It]

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@ECBG wrote:

@Sooner 

Enjoy the salt my Dear!  It burns my mouth.

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It triggers my acid reflux. In fact, it is my #1 trigger, and I have plenty of others in the competition.

[ECBG]

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@Sooner wrote:

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@ECBG wrote:

@Sooner 

Enjoy the salt my Dear!  It burns my mouth.

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@ECBG Probably why I like it--and LOVE hot sauces. 

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@Sooner 

No thank you!

DH and the boys ate "ghost peppers".  No thanks.  Can't tolerate hot.

[KingstonMom]

These are really easy to make yourself. I prefer them made with red cinnamon candies!

• ¼ 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

Instructions

• Add the lemon juice to 2 cups of water.
• Peel and core apples - slice into ½ inch thick rings.
• Drop the apple rings in the lemon juice as you finish each one.
• Heat ½ 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.
• 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.
• Cover and simmer, occasionally stirring gently, for 15 minutes or until apples are tender.
• Add the rings to a storage container and cover with the cooking syrup.
• Cover tightly and refrigerate overnight, or about 8 hours. Remove the cloves and cinnamon sticks before using.
• Store unused apple rings in the refrigerator for up to a week.

NOTES****

CAUTION: DO NOT can this particular recipe. There isn't enough acid to do it safely. Freeze for longer storageYou can use pears instead of apples - if you use very tangy apples add ¼ cup of sugar to the water with the red hots.

• Use firm-fleshed, tart apples like MacIntosh, Honey Crisp, or Granny Smith
• Watch the candies carefully as you melt them down. You don't want them to stick and burn.
• The longer the apples (or pears) sit in the red syrup the more flavorful they will be.
• Keep them in glass storage containers - they will dye plastic and I think it gives it a weird taste.
• If you happen to overcook the fruit don't worry about it - process it in the food processor for apple (or pear) sauce.
• Save the red cinnamon syrup in the refrigerator. You can reuse it to make more spiced apple rings.