Cinnamon Stewed Apples
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.
Servings: 6 people
- 5 medium apples
- 1/2 cup sugar
- 1 cup water
- 1/2 teaspoon ground cinnamon
- 10 drops red food coloring (optional)
Wash, peel and core apples. Cut halves into 5 or 6 equal-sized slices.
In a small saucepan, bring sugar, water, cinnamon and red food coloring to a boil over high heat.
Once boiling, reduce heat to simmer for 5 minutes.
Add sliced apples to the sauce; raise heat to bring the sauce back to a boil.
Boil uncovered for 5 to 8 additional minutes or until apples are fork tender and soft; stirring occasionally.
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.
Calories: 144kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 162mg | Fiber: 4g | Sugar: 32g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg