Cinnamon Raisin Stuffed Apple Rings Recipes

CINNAMON RAISIN STUFFED APPLE RINGS

Steps:

• Combine raisins, pecans, butter, brown sugar, vanilla and cinnamon in a bowl and stir until mixture is combined.
• Slice the ends of the apples.
• Core the center of the apples.
• Cut each apple into 4 equal slices.
• Line the bottom of the baking sheet with foil and coat it with cooking spray or use parchment paper and omit the cooking spray.
• Place the apple rings on the baking sheet.
• Top each apple with equal amounts of the raisin mixture.
• Press mixture down gently.
• Bake in oven at 425 degrees for 10 minutes or until just soft.
• Serve warm.
• Enjoy!

MOTHER'S CINNAMON APPLE RINGS

Steps:

• 1. In a large skillet, combine sugar, water and candies.
• 2. Stir over medium heat until sugar and candies dissolve.
• 3. Cut apples into 1/2 inch thick rings. Add apple to the syrup in skillet.
• 4. Simmer gently until transparent but not soft, turning occasionally. about 20 minutes
• 5. Cool in syrup.

SWEET CINNAMON APPLE RINGS

Steps:

• Wash, and peel apples (peeling them is optional).
• Cut each apple into 1/2-inch thick rings.
• Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
• Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
• Stir over moderately low heat until sugar is dissolved.
• Cook 10 minutes over medium heat.
• Arrange apple rings in syrup.
• Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
• Remove apples from syrup and use as garnish or serve in syrup as a side dish.
• Makes 16 apple rings, serving size is two-apple ring.

APPLE STUFFED TENDERLOIN WITH CINNAMON RAISIN SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1/2 inch from each of the tapered ends.
• Set the tenderloin aside.
• Finely shred the peel from the oranges and set aside.
• Then squeeze 3 tablespoons of juice from the oranges.
• In a medium bowl, combine the orange juice and apples.
• Set the apple mixture aside.
• Spray an unheated small skillet with no-stick spray.
• Add the onions.
• Cook and stir over medium heat until tender.
• Then add the onions and bread crumbs to the apple mixture.
• Toss until combined.
• Spoon the bread mixture into the pocket of the tenderloin.
• Securely close the pocket with wooden toothpicks.
• Place the tenderloin on a rack in a shallow roasting pan.
• Insert a meat thermometer into the meat portion only.
• Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
• Let stand about 5 minutes before slicing.
• To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
• Then stir in the remaining apple juice.
• Cook and stir over medium heat until boiling.
• Stir in the reserved orange peel and cinnamon.
• Add the raisins and cook for 5 minutes, stirring occasionally.
• To serve, slice the tenderloin.
• Spoon the sauce over the slices.