Wash and core apples; cut into 1 cm rings. Treat to prevent darkening. Bring sugar and water to a boil; boil 5 minutes. Add food coloring. Remove from heat, add rinsed and drained apple rings; let stand 10 minutes. Return to heat; bring to a boil; then simmer 30 minutes or until rings are desired color. Remove from heat; cool to room temperature. Remove apple rings from syrup. Bring syrup to a boil; remove from heat; and stir in brandy. Pack apple rings loosely into hot jars leaving 1 cm head space. Pour hot syrup over apple rings, leaving 1 cm head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints.