Graceful Little Honey Bee

Red Hot Cinnamon Apples

by 28 Comments

Learn how to can these retro Red Hot Cinnamon Apples and impress all your friends!

 

  I was drawn to this recipe in the Ball Canning Book because it seems like a quirky, retro dish that my grandma would have made. Also, I have gallons of apples waiting to be preserved from our tree so new recipes are always welcomed this time of year! If you’ve never tried them, they taste like a cinnamon-y sweet apple pickle. Sounds weird, but they’re good!

 

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Red Hot Cinnamon Apples

Yield: about 6 pints

 

8-10 lb. fresh apples

Ball Fruit-Fresh

1 1/2 c. sugar

1/2 c. Cinnamon Red Hot Candies

2 sticks cinnamon

2 tsp. whole cloves

1 tsp. ginger

2 c. water

1 1/2 c. vinegar

2/3 c. light corn syrup

2 tbsp. red food coloring (optional)

 

Step 1: Wash, core  and peel apples.

Step 2: Cut apples lengthwise into eighths.

Step 3: Treat with Fruit Fresh to prevent darkening.

Step 4: Combine remaining ingredients in a large saucepot and bring slowly to a boil.

Step 5: Drain apple wedges and add to syrup mixture; cover and simmer 4 minutes.

Step 6: Pack hot apples into hot jars, leaving 1/2 in headspace.

Step 7: Ladle hot syrup over apples, leaving 1/2 in. headspace.

Step 8: Remove air bubbles. Adjust two-piece caps.

Step 9: Process 15 minutes in a boiling-water canner.

 

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These apples would make a wonderful homemade gift! Have you ever heard of or tried Cinnamon Red Hot Apples before? I’d love to know!

 

Yields 6 pints

Red Hot Cinnamon Apples
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Ingredients

  • 8-10 lb. fresh apples
  • Ball Fruit-Fresh
  • 1 1/2 c. sugar
  • 1/2 c. Cinnamon Red Hot Candies
  • 2 sticks cinnamon
  • 2 tsp. whole cloves
  • 1 tsp. ginger
  • 2 c. water
  • 1 1/2 c. vinegar
  • 2/3 c. light corn syrup
  • 2 tbsp. red food coloring (optional)

Instructions

  1. Wash, core and peel apples.
  2. Cut apples lengthwise into eighths.
  3. Treat with Fruit Fresh to prevent darkening.
  4. Combine remaining ingredients in a large saucepot and bring slowly to a boil.
  5. Drain apple wedges and add to syrup mixture; cover and simmer 4 minutes.
  6. Pack hot apples into hot jars, leaving 1/2 in headspace.
  7. Ladle hot syrup over apples, leaving 1/2 in. headspace.
  8. Remove air bubbles. Adjust two-piece caps.
  9. Process 15 minutes in a boiling-water canner.
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https://www.gracefullittlehoneybee.com/red-hot-cinnamon-apples/

 

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Freezer Apple Pie Filling

Slow Cooker Apple Butter

How to Dehydrate Jalapeño Peppers

Comments

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  4. Julia says

    Wow, this sounds amazing. I have never heard of red hots and we don't have them here in Norway but the idea of mixing candy in with a preserve sounds so awesome and a bit naughty too! :D
    Reply

  5. Mel says

    A friend and I were talking about Christmas tradition foods our families made and these red hot cinnamon apples came up. So, I told her that I would look in the net to find some recipes. I came across yours and decided to go on your site, as I liked the comment about God and growing femininity. I love "the Lord and I am glad I used your recipe to give her.
    Reply

  6. Barbara Macey says

    Missy, I am so happy to have stumbled onto your site. I am so impressed that you & others (not just me) are willing to exert some effort in order to eat well, healthy, & frugally. We live in a subdivision & have "raised beds" in the back yard & never have to buy tomatoes, cucumbers, green beans, peppers, squash, etc. We freeze many vegetables, can some especially mariner sauce, tomatoes, sauces, juice, etc. We use the bread machine & I bake from scratch & are happy to know that our food is without all those additives plus "it is clean!" We are already waiting for 1 January to get started back with our hobby; we do enjoy the Bill Best web site for seeds that are not genetically altered. Have fun everyone!
    Reply

  7. Janet West says

    My grandmother made these. We loved them. She didn't can them. She just made a smaller amount for a meal. They were always served with ham or pork chops.
    Reply

  8. Diane says

    Dear Missy, Goodness, I haven't thought about these apples for years. When I was a little girl, a friend of Mom and Dad's would occasionally have us come to dinner. She would make everything extra special using her fine china, tablecloth ... and always served red hot cinnamon apples as a side. I"m afraid I would forget my manners and over-eat on these delicious treats. It's been almost 60 years since then, but I'll be enjoying these again thanks to you sharing this recipe. Best wishes, Diane
    Reply

  10. Kathy says

    I have been making them for years but my recipe is a bit different than yours. Golden delicious apples, peeled and sliced. One or two handfuls of red hots in pan with about 2 cups water Medium heat, stir occasionally until apples are done. Before removing from heat add a cup or so of sugar or little less of Splenda Store in refrigerator. We love them so they do not last more than a day or two in our house!
    Reply

    • Missy Rakes says

      This is a tested recipe from Ball that is safe for canning. For safety purposes, you cannot alter this recipe if you plan on canning it. If however, you are just cooking it to eat fresh then you could leave the vinegar out if you wanted.
      Reply

  12. Katy says

    my German granma made these as a side dish--- no vinegar, bu then she didn't can them.... quartered peeled apples, thrown in pan with hot water and melted red hots and sugar.................cooking til soft.... then refrig... never lasted long....I remember having thirteen at one sitting!!
    Reply

    • vsjames says

      My dad made great red hot apples. He didn't use the spices, only red hots and I think sugar. Cooked as a side dish at dinner. Great memory.
      Reply

  13. Cynthia says

    Yes, our family enjoyed them as part of ever holiday dinner, especially Thanksgiving and Christmas. My great grandmother considered them her signature dish. They were served in a beautiful cut glass dish that sparkled with the bright red apples inside. Our recipe is slightly different but the effect is the same. We continue this tradition.
    Reply

  14. Rena says

    I grew up eating cinnamon apples. I've not seen your recipe before and will try it. I buy canned apple pie filling and dump in boxes of red hots and either cook in pot on stove or I put in crock pot. Both my family and coworkers love them.
    Reply

  19. Jan says

    Never knew any other way to make applesauce or stewed apples since that was the way my mom made it for the past 75+ years. Only difference is in the number of steps. I just peel and cut apples and place in pot with a tiny bit of water to just barely cover bottom of pot. Add a handful of red hots and cook on low. Cook longer for sauce or blend if you like it really smooth. Never tried fruit fresh as mine stays a yummy looking pink. Red hots are also great to add to rhubarb when making sauce. Cut rhubarb in half inch pieces and cook as for apples. Have not needed to add additional sweetener or spices as the red hots do a fantastic job on their own.
    Reply

  20. Linda says

    My mom had an apple butter recipe using red hots. Cant find it anywhere. Was so delicious and more appetizing than the darker brown cinnamon apple butter
    Reply

  21. Holly says

    We make these, I love them ☺ In fact, they used to serve them at Luby's buffet when I was a kid. I've never canned them, though.
    Reply