Red Cinnamon Crab Apples

Rinse the crab apples under cool water and pat them dry, leaving the stems intact.

Combine the water, sugar, and red hot cinnamon candies in a large saucepan over medium-high heat.

Stir the mixture constantly until the sugar and candies are completely dissolved, about 2-3 minutes.

Carefully add the crab apples to the simmering syrup, ensuring they are submerged or mostly covered.

Reduce heat to medium and simmer gently for 25-30 minutes, until the crab apples become tender and the skin begins to split slightly.

Remove the pan from heat and let the crab apples cool in the syrup for at least 10 minutes before serving, which allows the red color to deepen.

Transfer the crab apples to a serving dish using a slotted spoon, then pour some of the warm cinnamon syrup over them.