I remember these spiced apple rings as a child, with my parents using one slice placed on top of a little lettuce as garnish for entrees at their restaurants. They are spicy, sweet and so delicious. These apple rings are great as a side for any barbecue, picnic or even as a colorful addition to your holiday table.

For those of you who are a little apprehensive about using red food dye, see the note at end of the recipe.

RED SPICED APPLE RINGS

3 firm apples
2 cups pure cranberry
juice
½ cup sugar or honey
¼ cup apple cider
vinegar
Juice and grated rind
from 1 lemon
1 teaspoon cinnamon
½ teaspoon each ginger
and allspice
10 drops liquid red food
coloring

Slice apples into ¼-inch thick slices, leaving peel intact. Core and set aside.

Bring to a boil remainder of ingredients in a large skillet over high heat. Add apple slices and bring back up to a boil, cooking apples for 1 minute. Remove pan from heat and let sit for a few minutes before transferring apples to a bowl with a tight-fitting lid. Strain liquid into container and make sure all apples are covered with liquid. Cover tightly.

Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool.

Continue to store apple rings in a covered container in refrigerator until ready to serve.

NOTE: If desired, omit the red food coloring and add ½ cup red hot cinnamon candies to the liquid when beginning the recipe. Make sure they are completely melted before adding apples. Heck, throw a handful in regardless for a little more spice.

Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef. blogspot.com.