Ingredients
6
small bright-red apples (such as Rome Beauty or Red Rome), 2 1/2 inches in diameter
Lemon juice or lemon-lime soda pop
Wire racks
Waxed paper
Spray varnish, if desired
6
cinnamon sticks, 10 inches long
Florist wire
Straw wreath, 10 inches in diameter
2
yards 3/4-inch ribbon
Hot-glue gun with glue sticks
5
cinnamon sticks, 3 1/2 inches long
Fresh bay leaves or silk leaves
Wire hanger, if desired
Preparation
Heat oven to 200°. Cut apples lengthwise from stem end through core into 1/4-inch slices. Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack. Bake 3 1/2 hours. Turn off oven; leave apples in oven 8 hours or overnight.
Place dried apples on waxed paper. Coat each side with 2 light coats of spray varnish, following manufacturer’s directions.
Tie 10-inch cinnamon sticks together with florist wire. Attach to front of wreath with 6 inches of the ribbon. Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun. Attach leaves to ribbon on 10-inch cinnamon sticks. Make a bow with remaining ribbon, and attach to wreath. Attach wire hanger.
