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Spiced apple rings

15 years ago

I need some help guys.

A month or so ago I bought some pork tenderloins. I did them on the grill and I garnished them with some "spiced apple rings" that I had bought SOMEWHERE????. They were in a glass jar. I have spent hours cruising from store to store (I'm in the St Pete/Tampa Bay area) looking for them to no avail.

Does anyone know a brand/store?

They worked perfectly with the pork and I'd love to find them again.

Thanks,

Jim

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Comments (9)

jojoco
15 years ago
Never had them, but they do sound great with pork. Here is a link through google.
Jo

Here is a link that might be useful: spiced apple rings - order online
lindac
15 years ago
Someone I know's mother used to make them....not hard...think it's pretty much poil apple rings in a simple syrup with some red hot candies in the mix...
Linda C
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jkom, that's funny, my mother loved pickled pigs feet, and their similar product, pickled pigs knuckles. The person who taught her to eat them? My Aunt Amy, whose real name was Yoshiko and who came to the States with my Uncle Chuck, he met her and married her while he was in the service stationed in Japan. I always liked liver, although I seemed to be an oddity among my friends for it. I still like liver with bacon and onions, although I seldom eat it now on the advice on my doctor. Peppi, all of those things are also available here, and none are considered particularly odd. In fact, Jiffy muffin mix is made here in Michigan, and I've always got canned salmon, canned sardines and canned smoked oysters in the pantry. I don't particularly like the oysters, but Elery loves them. I don't really like headcheese much either, truthfully, but I can get it and I've eaten it. Ashley still likes the Mrs. Grass' chicken noodle soup in a box as well as the Vienna sausages in a can. So, although I'll eat liver and headcheese, I think "non-dairy creamer" is weird, how can it be creamer, but be non-diary? I haven't figured out yet what exactly Cool Whip is, but my brother eats it frozen, like ice cream. Annie
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dixiedog_2007
15 years ago
Like Linda said - easy...make your own.

I have had them before but whole, not sliced but I can't see why this wouldn't work with sliced also. They were served in a large compote dish with pears also (as the woman had in her cookbook).

Christmas Thyme at Oak Hill Farm
Marge Clark
West Lebanon, IN

1 cup sugar
2 cups water
1 cup cinnamon red hot candies
small, firm apples, such as Jonathans

Combine the sugar, water and red hots in a fairly large, deep saucepot. Bring to a boil and simmer until red hots are dissolved and thoroughly melted. Peel small, firm apples. Drop apples into the boiling syrup - keep syrup boiling, so just add 3 or 4 apples at a time. Cook until apples (or pears) are just tender, but not mushy. This is enough syrup to cook 6 or 8 apples.
kframe19
15 years ago
Musselman's foods in Pennsylvania also makes them. Quite good.

Heinz may, as well.
mimsic
15 years ago
Oh boy! I remember my mother serving those with roasted meats in the winter. I don't think she made them because I remember the little bottle. I think there was a similar little bottle that held beets. My mother made 'Harvard Beets' with those. Does anyone remember "Harvard Beets" or know how to make them?
lindac
15 years ago
My mother made harvard beets...I havent' done it in years...its' pretty much boiled beets sliced and warmed in sort of a thickened pickel juice...cornstarch sugar and vinegar...but my mother would sub 1/2 orange juice for 1/2 the vinegar and grate some orange rind in there as well.
I think she combined 2 recipes, but it's good!
Linda C
mimsic
15 years ago
Hurrah! Lindac you've restored my faith! When the weather turns chilly I think I'll try my hand at Harvard Beets. It was one of those things I loved when I was a kid.
caliloo
15 years ago
My DHs grandma made them for every holiday and beore she passed she sat with me to give me her recipe along with the secret ingredient.

As mentioned above, it is basically simple syrup and red hot candies, but DGMIL (grand-mother-in-law?) would also add a bit of whole cloves that she would fish out when serving. She claimed that was the secret ingredient that made hers better than anyone elses. LOL! Did I mention she was modest too? LOLOLOLOLOLOL!

Alexa
patti43
15 years ago
Jim--try the canned fruit aisle in Publix, Albertsons or Winn-Dixie. I live in Ocala and I've seen them here. Wish I could remember the brand name, but they're in a glass jar, usually on a high shelf since they aren't a big seller.

I make apples with the cinnamon dots (red hots), but these are more of a spiced apple. They're very good.

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