Celebrate Apple Season with Two Quick Crowd Pleasers

One recent afternoon, my friend Liz sent over a small container. I opened the container and out wafted the scent of fall.

Inside the container were two halves of tender apple, covered with slightly sweet, cinnamon scented syrup. The apple cut effortlessly with my fork. I ate the entire thing before my family knew it was in the house.

I asked for the recipe. It was so simple, but so delicious. Then I asked for the story behind the recipe. The story was a classic example of resourcefulness.

Liz’s mom, Allene Meinke, said that her grandparents owned an orchard in northern Missouri during the Great Depression. So as not to waste any of the apples that fell onto the ground, her grandmother would pick up the apples and use them for this treat.

During the period of rationing, Mrs. Meinke said her grandmother would use a bit of her rationed sugar and then add a small amount of Red Hots candy for the bright color. The family would make Grandma’s Red Hot Apples the entire autumn. The apples were a staple on the Thanksgiving table.

The directions from Mrs. Meinke said to use cored apples, halved or sliced. She also makes them minus the Red Hot candy for those with sensitivity to the artificial coloring. I tested the recipe both ways and even without the candy, the apples were delicious.

Apples are ready for picking at most local orchards, but all the usual produce stands and grocery stores are starting to carry local apples. ,  and  plus  is a great source for locally grown produce.

The Red Hot candy was a bit difficult to find, but after three stops, I located boxes of the candy at .

For another quick apple dessert that is sure to please, try whipping up some home-made caramel sauce for apple dipping. To keep the apple slices from browning, dip the apples into a solution of 2 tablespoons lemon juice to one quart of water. Drain the apple slices, rinse under cold water and pat dry before serving.

Caramel sauce is simple to make, even for the beginning cook and the results are far better than pre-made caramel dip. The following recipe has been adapted and changed over the years, but is based on many internet recipes found for caramel sauce.

Grandma’s Red Hot Apples

• 1 ½ cups white sugar
• 1/8 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla
• 6 ounces Red Hot Candies
• 6-8 cored apples, halved or sliced

Mini-marshmallows or chopped pecans for garnish

Fill a large skillet half way with water. Add sugar, salt, cinnamon and vanilla.

Bring to a boil. Add the candy. Carefully add the apples. Reduce heat and simmer the apples for 10 minutes. Flip the apples over so the other side is submerged and cook for an additional 5 to 10 minutes, depending on your desired tenderness.

Arrange on a platter and sprinkle with mini-marshmallows or chopped pecans if desired.

Caramel Sauce

Makes about 2 ½ cups

• 1 can sweetened condensed milk
• 1 1/2 cups brown sugar
• 8 tablespoons salted butter
• 1 tablespoon vanilla extract

In a small saucepan, combine milk, brown sugar and butter. Cook over medium heat until boiling. Stir constantly.  Continue cooking and stirring until the sugar dissolves.

Remove from heat. Add vanilla extract and stir to combine. Serve warm or store in the refrigerator.