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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Red Spiced Apple Rings

I remember these spiced apple rings as a child, with my parents using 1 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 aprehensive about using red food dye, see NOTE at end of recipe.


For 1 Batch(es)


  • 3 firm apples
  • 2 cups pure cranberry juice
  • 1/2 cup sugar or honey
  • 1/4 cup apple cider vinegar
  • Juice and grated rind from 1 lemon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each ginger and allspice
  • 10 drops liquid red food coloring

Red Spiced Apple Rings Directions

  1. Slice apples into 1/4-inch thick slices, leaving peel intact. Core and set aside.*
  2. 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 and cover tightly.
  3. Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool.
  4. Continue to store apple rings in a covered container in refrigerator until ready to serve. The longer they sit, the darker red they become.
  5. * The easiest way to core a sliced apple is to find a plastic, twist top from a soda bottle and firmly press it around the core of each slice.
  6. NOTE: If desired, omit the red food coloring and add 1/2 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.