Catholic Recipe: Cinnamon Apples
On the continent goose are slaughtered for the feast of St. Martin of Tours, unlike in England for Michaelmas Day. Cinnamon apples are a great companion for the Swedish goose.
This feast day is known as Martinmas, and in Europe this is their Thanksgiving for the harvest.
DIRECTIONS
Wash and core 6 apples of the same size but do not peel them. Half cover with boiling water and, when the apples are tender, remove and peel them. To the water in which they were cooked, add 1 cup of sugar and 1 teaspoon of cinnamon. Bring to the boil and reduce by half. Place the apples back in this syrup, spooning the juice over them until they are thoroughly reheated, and serve.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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