Easy, sweet and so very retro…not only that, they are perfect for October!
1 1/2 c sugar
1 1/2 c water.

Boil together. Add red coloring and boil 6 minutes. Drop in small Winesap apples that have been cored and peeled. Cook, turning occasionally until tender when tested with a fork. Remove apples from syrup. Add a lump of butter to the syrup and cook until thick. Pour over apples. These apples are especially good stuffed individually with a cream cheese and chopped nut mixture and served as dessert.