6 or 7 apples
1 c. water
1/2 - 3/4 c. red hots
2 c. sugar

Peel and core apples. Heat water, red hots and sugar in a large saucepan until red hots are melted. Leave apples whole or quarter. Add apples and cook slowly, turning apples frequently in syrup. When apples are tender, turn into a bowl and cool.