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Cinnamon Apple Wedges



  • 6 cups pared, cored fresh, local apples, cut into wedges
  • 1/2 cup sugar
  • 2 (1-3/4 oz) bottles red cinnamon candies
  • 1 cup water

Combine sugar, candies and water in 2 1/2 quart pan. Heat on high until sugar and candies dissolve. Reduce heat, add apple slices, simmer until apples are tender (approximately 10 minutes). Remove apples with slotted spoon to large bowl. Bring cinnamon syrup to boil until thick. Pour over apples and refrigerate.

Christmas brunch favorite. Serve with farm-direct pork tenderloin, local sweet potatoes and sweet rolls.


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