Indulging in spiced apple wedges is like taking a bite out of autumn itself. This delicious recipe is a testament to the artistry of combining simple ingredients to create a culinary sensation. I made this recipe thinking it would be fun to try something new. I wasn’t sure if anyone in my family would actually like the spiced apple wedges. I was completely surprised when both my husband and my kids loved them and asked me to open more jars!
The Allure of Spiced Apple Wedges
Spiced Apple Wedges: A phrase that conjures images of warmth, comfort, and a burst of autumnal delight. These apple wedges undergo a transformative journey through the infusion of a harmonious blend of spices.
Choosing the Perfect Apple: A Guide to Flavorful Spiced Apple Wedges
When it comes to crafting the perfect spiced apple wedges, the choice of apples plays a pivotal role in determining the flavor profile of this dish. Each apple variety brings its unique characteristics to the table, enhancing the overall experience. Let’s explore the top contenders: Golden Delicious, Granny Smith, Jonagold, Lady, and Rome Beauty.
Golden Delicious
Renowned for its honey-like sweetness and crisp texture, the Golden Delicious apple adds a touch of decadence to spiced apple wedges. Its natural sweetness harmonizes with the spices, creating a luscious and indulgent flavor profile. The result is a symphony of sweetness that captivates the taste buds with every bite.
Granny Smith
For those who prefer a tangy twist to their spiced apple wedges, the Granny Smith variety is the perfect choice. Known for its vibrant green hue and tartness, this apple introduces a refreshing element that balances the sweetness of the spices. The result is a tantalizing combination of sweet and tart, creating a dynamic and lively flavor experience.
Jonagold
Jonagold apples strike a delightful balance between sweetness and tartness, making them an ideal choice for spiced apple wedges. With a juicy and crisp texture, Jonagold apples absorb the spices, allowing for a harmonious blend of flavors. Each wedge becomes a canvas for the perfect marriage of sweet and tangy notes.
Lady
The Lady apple, with its delicate size and fragrant aroma, brings a touch of elegance to spiced apple wedges. While smaller in size, these apples pack a flavor punch. The spices infuse seamlessly with the Lady apple, creating a refined and aromatic experience that delights the senses.
Rome Beauty
For those who prefer a more robust and rich flavor, the Rome Beauty apple is an excellent choice. Its firm texture holds up well to the spices, allowing for a hearty and satisfying bite. The deep red hue of the Rome Beauty adds visual allure, making it a feast for both the eyes and the palate.
Water Bath Canning Made Easy
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Ingredients for Spiced Apple Wedges
This recipe comes from Ball Canning’s Complete Book of Home Preserving on page 159. The recipe is called “Apple Wedges in Cinnamon Red Hot Syrup”. This recipe makes about eight pint (500 mL) jars of Spiced Apple Wedges. This recipe can be processed with a Water Bath Canner or a Steam Canner if you want them to be shelf-stable.
Here are the ingredients needed for this recipe.
- 24 medium apples, peeled, cored, and cut lengthwise into eighths
- 1 1/2 cups (375 mL) granulated sugar
- 1/2 cup (125 mL) cinnamon red hot candies
- 2 cinnamon sticks (each about 4 inches (10 cm) long)
- 2 tsp (10 mL) whole cloves
- 1 tsp (5 mL) ground ginger
- 2 cups (500 mL) water
- 1 1/2 cups (375 mL) vinegar 5% acidity
- 2/3 cup (150 mL) light corn syrup
- 2 tbsp (30 ml) red food coloring (optional)
- Ball Fruit Fresh Produce Protector
The Spice Infusion: Crafting the Perfect Flavor
Cinnamon Red Hot Candies
The inclusion of cinnamon red hot candies in the recipe adds a fiery twist to the spiced apple wedges. These add little bursts of heat that intermingle with the sweetness of the apples, creating a delightful contrast that elevates the overall flavor profile.
Cinnamon Sticks and Whole Cloves
The aromatic duo of cinnamon sticks and whole cloves impart the fragrance to the apple wedges. As these spices mingle with the natural sweetness of the fruit, they create a symphony of scents that lingers in the air, building anticipation for the culinary delight that awaits.
Ground Ginger
Ground ginger, with its subtle yet distinctive kick, adds depth to the flavor palette of spiced apple wedges. It introduces a nuanced spiciness that complements the sweetness of the apples, creating a harmonious balance.
Vinegar, Light Corn Syrup, and Red Food Coloring: Balancing Act
Vinegar
The addition of vinegar introduces a tantalizing tang to the mix, cutting through the sweetness and adding a layer of complexity. It’s the secret ingredient that elevates spiced apple wedges from a simple treat to a gourmet delight.
Light Corn Syrup
Light corn syrup contributes a silky sweetness that coats each apple wedge, creating a luscious texture that enhances the overall experience. This ingredient plays a crucial role in achieving the perfect balance of flavors and textures.
Red Food Coloring
While flavor is paramount, the visual appeal of spiced apple wedges is equally important. A touch of red food coloring transforms the dish into a feast for the eyes. Now I don’t typically add the red food coloring but I know others who like the apples to be colored more like the red hots used in this recipe.
Equipment Needed for Canning Spiced Apple Wedges
Here is the equipment used in this water bath canning or steam canning recipe for spiced apple wedges.
- Large Stainless Steel Pot
- Apple Peeler, Slicer, Corer or Vegetable Peeler, Apple Corer, Cutting Board and Knife
- Measuring Cups
- Liquid Measuring Cups
- Measuring Spoons
- Glass Bowl
- Slotted Spoon
- 1/2 pint Canning Ladle
- Funnel
- Water Bath Canner or Steam Canner
- Jar Lifter
- Pint-sized Canning Jars
- Canning Lids
- Canning Bands
- Headspace Measurer
- De-Bubbler
Step-by-step Canning Instructions
Clean Jars
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Prepare Apples
Wash, Peel, and core Apples. I use my apple slicer, peeler, and corer to do this job all at once. You could also use a regular vegetable peeler and an apple corer then slice with a knife.
Slice the Apples into eights. As you are slicing the apples place them into a water container containing the Ball Fruit Fresh Produce Protector. This will keep your apples from browning as you are slicing. I use a large glass bowl with the water in it.
Prepare Canner
Using Water Bath Canner
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
Prepare Hot Syrup
In a large stainless steel pot, combine sugar, cinnamon candies, cinnamon sticks, cloves, ginger, water, vinegar, corn syrup, and red food coloring (if using). Bring to a boil over medium-high heat, stirring frequently.
Add apples and stir gently over medium heat until apples are heated through about 6 minutes.
Discard cinnamon sticks.
Turn the heat off, but leave the pot on the heating element while filling jars.
Pack Jars
Once you have hot jars and hot spiced apples
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
Using a slotted spoon, pack hot apples into a hot jar, leaving a generous 1/2 inch (1 cm) headspace.
Ladle hot syrup into the jar to cover the apples, leaving 1/2 inch (1 cm) headspace. Use your headspace measurer to verify space.
Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more hot syrup.
Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
Repeat until all jars are filled.
Processing the Spiced Apple Wedges
Using a Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process pint jars for 15 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Using a Steam Canner
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process pint jars for 15 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Cool and Store
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Serving Suggestions for Spiced Apple Wedges
Spiced Apple Wedges à la Mode
Transform spiced apple wedges into a decadent dessert by pairing them with a scoop of vanilla ice cream. The warm and spiced apples, juxtaposed with the cold creaminess of the ice cream, create a sensory experience that is nothing short of extraordinary.
Add Spiced Apple Wedges to Breakfast
Who says spiced apple wedges are reserved for dessert? Incorporate them into your breakfast routine by topping pancakes, waffles or oatmeal with these flavorful delights. It’s a breakfast that will have you looking forward to the first meal of the day.
Additional Apple Preserving Recipes
Looking for some more ways to preserve apples? I have you covered.
Recipe Card
Spiced Apple Wedges
Equipment
- Water Bath Canner Or Steam Canner
- Steam Canner or Water Bath Canner
Ingredients
- 1 1/2 cups Granulated Sugar
- 1/2 cup Cinnamon Red Hot Candies
- 2 Cinnamon Sticks each about 4 inches (10 cm) long
- 2 tsp Whole Cloves
- 1 tsp Ground Ginger
- 2 cups water
- 1 1/2 cups White Vinegar 5% acidity
- 2/3 cup Light Corn Syrup
- 2 tbsp Red Food Coloring Optional
- 24 Medium Apples peeled, cored, cut lengthwise into eighths
- Ball Fruit Fresh Produce Protector
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Wash, Peel, and core Apples. I use my apple slicer, peeler, and corer to do this job all at once. You could also use a regular vegetable peeler and an apple corer then slice with a knife.
- Slice the Apples into eights. As you are slicing the apples place them into a water container containing the Ball Fruit Fresh Produce Protector. This will keep your apples from browning as you are slicing. I use a large glass bowl with the water in it.
- Prepare your cannerUsing Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.Using a Steam Canner: Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- In a large stainless steel pot, combine sugar, cinnamon candies, cinnamon sticks, cloves, ginger, water, vinegar, corn syrup, and red food coloring (if using). Bring to a boil over medium-high heat, stirring frequently.
- Add apples and stir gently over medium heat until apples are heated through about 6 minutes.
- Discard cinnamon sticks.
- Turn the heat off, but leave the pot on the heating element while filling jars.
- Once you have hot jars and hot spiced apples Water Bath Canner:Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.Steam Canner:Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Using a slotted spoon, pack hot apples into a hot jar, leaving a generous 1/2 inch (1 cm) headspace.
- Ladle hot syrup into the jar to cover the apples, leaving 1/2 inch (1 cm) headspace. Use your headspace measurer to verify space.
- Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more hot syrup.
- Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the canner using your jar lifter.
- Repeat until all jars are filled.
- ProcessingWater Bath Canner:Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.If your water is not boiling start your processing time when the water is boiling. Process pint jars for 15 minutes. Make sure to adjust your time for altitude.Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.Leave the jars in the water for 5 minutes.Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process pint jars for 15 minutes.Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.