My kids love these rosy red Cinnamon Stewed Apples for breakfast, lunch or dinner. Made with just a few simple ingredients and cooked on the stove-top in a matter of minutes, you’ll find yourself adding these to your weekly menu rotation.
Cinnamon Stewed Apple Recipe:
Have you been looking for a recipe for red apples? Look no farther than these stewed apples with a perfect cinnamon flavor and rosy red color. I would compare the flavor and texture of these to a red hot cinnamon apple recipe.
This recipe originates from my Wilson Family Farm Cook Book. Now that I realize how easy these cooked apples are to make, I will be whipping them up often since my kids loved them so much.
Using the stove-top to stew these makes it a fast process from start to finish. The ingredients are simple – water, sugar, cinnamon, apples and red food coloring (optional).
How To Make Stewed Apples:
Instructions:
- Peel, core and cut apples into small slices.
- In a small saucepan, bring water, sugar, cinnamon and red food coloring (optional) to a boil over high heat. Once boiling, reduce heat to a simmer for 5 minutes.
- Add apple slices, bring sauce back up to a boil and continue to cook for 5 to 8 minutes or until apples are cooked and tender. Stir occasionally.
- Remove from heat, and let the syrup thicken as it sets.
- Serve hot with ice cream, warm or cold.
For the full instructions for Rosy Stewed Apples, scroll to the bottom of this post.
Notes About Southern Stewed Apples:
- If you have large apples, use 3 to 4, or if they are medium to small, use 5 or 6.
- Be sure to slice the apples in uniform sizes. If not the texture will be different from apple to apple.
- Red food coloring is optional. It does color the apples to make a perfect rosy stewed apple. Check out our Amazon Store’s Pantry Essential List for our choice with no artificial dyes.
- Wanting to make a red hot cinnamon apple recipe yet have no red hots? This southern stewed apple recipe is very similar in outcome to a red hot cinnamon apple.
- Love extra cinnamon-flavored? Feel free to add more than the 1/2 teaspoon this recipe calls for.
More Apple Recipes:
Grandma’s Apple Crisp (no oats)
My kids love these rosy red Cinnamon Stewed Apples for breakfast, lunch or dinner. Made with just a few simple ingredients and cooked on the stove-top in a matter of minutes, you'll find yourself adding these to your weekly menu rotation.
- 5 medium apples
- 1/2 cup sugar
- 1 cup water
- 1/2 teaspoon ground cinnamon
- 10 drops red food coloring (optional)
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Wash, peel and core apples. Cut halves into 5 or 6 equal-sized slices.
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In a small saucepan, bring sugar, water, cinnamon and red food coloring to a boil over high heat.
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Once boiling, reduce heat to simmer for 5 minutes.
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Add sliced apples to the sauce; raise heat to bring the sauce back to a boil.
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Boil uncovered for 5 to 8 additional minutes or until apples are fork tender and soft; stirring occasionally.
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Remove from heat and let cool. Serve hot, warm or cold.
- If you have large apples, use 3 to 4, or if they are medium to small, use 5 or 6.
- Be sure to slice the apples in uniform sizes. If not the texture will be different from apple to apple.
- Red food coloring is optional. It does color the apples to make a perfect rosy stewed apple.
- Wanting to make a red hot cinnamon apple recipe yet have no red hots? This southern stewed apple recipe is very similar in outcome to a red hot cinnamon apple.
- Love extra cinnamon-flavored? Feel free to add more than the 1/2 teaspoon this recipe calls for.
- Try Grandma's Apple Crisp (it's famous) and Sour Cream Apple Squares.
I make these but I use red hots or cinnamon imperials instead of cinnamon.
Cinnamon Apples
3 lb. Jonathon Apples*
1 cup water
2 cups sugar
½ cup cinnamon red hots or imperials
Red food coloring
Cook water, sugar, red hots and food coloring until it comes to a boil and red hots begin to melt. Then turn off heat.
Peel and cut apples into quarters. Put into red syrup and turn heat on high. Stir frequently for even coloring of apples. Let the syrup come to a full boil – until it almost runs over, then turn heat down to medium and continue cooking until apples have absorbed red color and are tender. Gently ladle apples into a glass dish and cool. Garnish with pecans.
• Other varieties of apples can be used, including Jonagold.