Our family traditionally prepares this the same way except we use peeled an cored whole apples and bast frequently. Also works well in cast iron skillet.

Thanks for this recipe. My Mom died at age 90 a few years ago and I was really missing her this Thanksgiving. She made these apples for me and having them again brought me some comfort and very special memories!

I lost my dear Mom ten years ago and had all but forgotten how tasty these apples were. I was so pleased to find this recipe. The only difference is that Mom would core her apples then slice them in rings which made a pretty presentation when laid on meats or even in the jars. These are good served warm or chilled and brought back memories of childhood, than you sooooo much! Merry Christmas to all.

Also these are very good with ham and any pork (roast/chops).

These have been a family tradition since I was a child in the early sixties. They are delicious, beautiful and always a hit. We peeled and cored apples but left them whole standing in pot. Just spoon liquid over top while simmering if apples are not totally submerged.

Try these stuffed with cream cheese flavored with the cinnamon liquid... delicious!