6 pounds granulated sugar
2 quarts water
1 cup cider vinegar
1/2 teaspoon red coloring
1 ounce whole cloves
1 ounce cinnamon sticks
50 fresh apples
8 ounces celery, chopped
4 ounces nuts, chopped
3/4 cup mayonnaise
1/2 tablespoon salt
Servings: 50
1. Combine sugar, water, and flavorings. Boil for about 5 minutes to form a thin syrup. Set aside for next step.
2. Core and peel apples. Leave apples whole unless they are large; then cut in half crosswise. Place apples in a flat pan. Pour syrup over apples. Cook on top of range or in oven until tender. Turn while cooking. Cool.
3. Combine celery and nuts. Add mayonnaise and salt. Fill centers of cooked apples with this mixture.
Notes: Select apples that will hold their shape when cooked, such as Jonathan, Rome Beauty, or Winesap. Approximately 12 lb will be needed.
8 oz softened cream cheese may be substituted for mayonnaise.
2 quarts water
1 cup cider vinegar
1/2 teaspoon red coloring
1 ounce whole cloves
1 ounce cinnamon sticks
50 fresh apples
8 ounces celery, chopped
4 ounces nuts, chopped
3/4 cup mayonnaise
1/2 tablespoon salt
Servings: 50
1. Combine sugar, water, and flavorings. Boil for about 5 minutes to form a thin syrup. Set aside for next step.
2. Core and peel apples. Leave apples whole unless they are large; then cut in half crosswise. Place apples in a flat pan. Pour syrup over apples. Cook on top of range or in oven until tender. Turn while cooking. Cool.
3. Combine celery and nuts. Add mayonnaise and salt. Fill centers of cooked apples with this mixture.
Notes: Select apples that will hold their shape when cooked, such as Jonathan, Rome Beauty, or Winesap. Approximately 12 lb will be needed.
8 oz softened cream cheese may be substituted for mayonnaise.
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