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grated orange peel
Peel and halve apples. Remove the stem ends. Carefully remove the core using a melon ball scoop. The halves need to be left intact in one piece.
Combine sugar and water in a large skillet. Bring to a boil. Bring to a boil. Add the lemon slices, cloves, orange zest and cinnamon.
Add the apples. Simmer over medium heat until the apples are tender but still firm about 15 minutes. Turn the apples over once during cooking.
Remove apples and lemon slices to a serving dish. Bring the syrup in the skillet to a rolling boil. Boil until it forms a thin syrup 4-5 minutes.
Stir the cornstarch into the 1/4 cup cold water.
Stir into the syrup mixture and cook for about 4 minutes or until thickened. Add a few drops of red food coloring.
Allow to cool just slightly and pour over the apples. Garnish each apple half with a maraschino cherry.