My mother, who is now 96, always made these for Christmas and Thanksgiving. They not only taste great, they make a really pretty addition to the table as they are bright red. The remaining syrup is also good on toast, etc.

8-10		Apples, cored and peeled (Use apples that cook well)
2	C	Sugar
1	C	Water
1/2	C	Cinnamon Imperials (red hots)
4	tsp	Red food coloring

Make a syrup with all the ingredients except the apples, simmering until the Imperials dissolve. Add the apples to the syrup and cook on medium low heat. Using a fork, turn the apples often and cook for about one hour, or until the apples are tender, removing each apple as it is done. Put the apples in a large pie plate and pour the syrup over the apples when all are done.