The NCHFP site has a very tasty recipe for canning. I prefer not to use anything artificial so I don't use food coloring or red hot candies (red dye #40, corn syrup, wax and artificial cinnamon flavoring = all what I call "non-food") - cinnamon sticks work perfectly and do include some whole cloves for the "bite". I would imagine that you could cut down the quantities and make just a pint or two, following the recipe but without the hot water bath, and put it/them into the refrigerator after cooling.
They are part of my earliest childhood memories - a jar was presented like a special treat - at Thanksgiving. When I began canning in 1975, I had to make them just for the memories, but since then I keep jars of them in the pantry year 'round. Amazing on grilled pork and wonderful in a smoothie!
Nancy

Here is a link that might be useful: Spiced Apple Rings

Mmmm, I'm ready for fall food, too!

My DH used to love those spiced apple rings (I think the brand was White House), and when I couldn't find them at the store, I tried making them myself. I just peeled and cored several apples, sliced them into rings, and cooked them in a syrup made with cinnamon candies. If it had been in February, I would have used those small red cinnamon hearts they sell for Valentine's Day. But since they were not available, I bought the next best thing: Hot Tamales candies, which have the same flavor.

Sue

Here is a link that might be useful: Hot Tamales

Nancy, thanks so much for the link. When apples are in I'm going to make those for fall. I printed the recipe and wrote in to not forget the whole cloves. I always have them on hand for preserved lemons.

Sue, I'm glad it's not just me ready for fall food! That was creative with the Hot Tamales! I've never got those in the house though so will try the cinnamon sticks/cloves. Funny how we just remember something from our childhoods and get a craving.

Thanks to both of you.

/tricia

Nancy, thank you for posting the link for that recipe! I've tried a couple different recipes I found on-line and they never tasted like what I remember from when I was a kid. I'm hoping the cloves are the key and I'm anxious to try it! :)

I'm not ready for fall food yet though... we've barely had any summer here and the produce is just starting to come in. :p One of the local U-pick places announced this morning that they have PEAS now! they should have been ready in June.

Thanks for identifying this recipe! The same company made jars of whole spiced crab apples. Any idea if this recipe could be safely adapted for that?

Steve

The NCHFP has two recipes for spiced crab apples. You can adjust the spices to your liking but never change the vinegar/water/sugar ratio for safe canning.
Nancy

Here is a link that might be useful: Spiced Crab Apples I and II

Well, there it is! Thanks Nancedar for providing the link. I should have thought to look there myself!

Steve

I can these every year for the grandchildren. I usually stay away from 'non-food' but for these I wouldn't leave out the cinnamon candies. I order the 'Hot tamales' or 'Red Hots' on line since we have had no luck finding them in the stores.

They just wouldn't be the same without that red color!