1/4 c. sugar
1/2 c. red cinnamon candies
4 apples (1 lb.)

In skillet, combine sugar, candies and 2 cups water. Stir over medium heat until sugar and candies dissolve. Core the apples, cut crosswise in 1/2 inch rings and add to syrup. Simmer gently until transparent but not soft. Cool in syrup.