I first remember having cinnamon apples at my Mother-In-Law’s house. Husband worked nights at the time so the kids and I would walk down to her house on Sunday evenings for a shared light meal. She would bake any kind of unpeeled apples by coring them and setting them in a 9×13 in. baking dish with 1/2 in. of water in the bottom. What made the apples special was the cinnamon red hots (yep, lots of red food dye) she put in the cored hole of each apple. Shen then baked them at 350 degrees until easily pierced with a fork. When cooled, they were yummy mixed with cottage cheese, vanilla yogurt, chopped up over ice cream or just eaten plain.
When I bought my food dehydrator in 2016, I thought it would be fun to try and make those cinnamon apples into fruit leather. I don’t remember what kind of apples I used but when I cooked them, they turned to near mush with only their skins barely holding them together. I was determined to have cinnamon apple fruit leather so I plopped pieces of apples on my fruit trays, forming them into “slices”. They didn’t look great but tasted wonderful.
A month ago, I opened up a jar of them that I had held back. After a year and a half, they still tasted great. No off color, taste, mold or moisture. I deemed them a success so put together another batch, but did it a little differently.
Instead of just coring the apples, I sliced them. This would allow more apple surface to absorb the cinnamon red hots syrup. I used Fiji apples which seemed to hold up better after cooking and I watched them more closely while cooking. I also used more red hots to get a deeper red color and a thicker syrup. I dried them for 15 hrs. at 140 degrees.
They turned out wonderful and would have ended up with 2 full quart jars if it wasn’t for all the “sampling”.