Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      6 lb Firm, red apples                         Red Food Coloring (optional) 
      4 c  Sugar                               1 c  Brandy 
      3 c  Water                           
  
  Wash and core apples; cut into 1/4 inch rings.  Treat to prevent darkening. 
  Bring sugar and water to a boil; boil 5 minutes.  Add food coloring. Remove 
  from heat, add rinsed and drained apple rings; let stand 10 minutes. Return 
  to heat; bring to a boil; then simmer 30 minutes or until rings are desired 
  color.  Remove from heat; cool to room temperature. Remove apple rings from 
  syrup.  Bring syrup to a boil; remove from heat; and stir in brandy. Pack 
  apple rings loosely into hot jars leaving 1/4 inch head space. Pour hot 
  syrup over apple rings, leaving 1/4 inch head space. Remove air bubbles. 
  Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 
  pints. 
   
  From: Ball Blue Book Shared By: Pat Stockett