8-10 red apples
1 cup granulated sugar
1/4 teaspoon salt
2 cinnamon sticks
1 teaspoon crystallized ginger
1 orange, thinly sliced (with skin on)

Wash, peel and remove cores from apples. Cut apples into quarters and place in a 5 quart stockpot with just enough water to cover. Add 1 cup white sugar, 1/4 teaspoon salt, cinnamon sticks (optional) and 1 teaspoon crystallized ginger.

Allow to sit for 30 minutes, then remove apples to a bowl and boil liquid until it forms a thick syrup. Return the apples to the pot and cook until they become transparent but be sure not to cook so long that they become soft or break easily.

Add thin slices of orange, and squeeze the juice from the other half of the orange and add the grated rind to the pot. Ladle into a large jar or decorative soup tureen with a tight lid and serve while still warm.

Submitted by: CM