Red Hot Cinnamon Apples
Old-fashioned red hot cinnamon apples are made with tart apples, Red Hots candy, and sugar. A quick, nostalgic side dish recipe that’s festive, colorful, and perfect for holidays or family dinners.
My grandmother Bess didn’t cook much that I remember—except her red hot cinnamon apples. She made them every time I visited, knowing I loved them.
Recently, I spotted cinnamon imperials at the grocery store and was instantly transported back to her creaky kitchen chairs and formica table. The memory was so vivid I grabbed a bag and some apples, determined to recreate it.
That’s what I love about food—it’s not just flavor. It can carry you back to moments long gone, when life felt simple and sweet.
If you are looking for more fruit side dish ideas, check out these Old-Fashioned Baked Apples, Hot Curried Fruit, or Blueberry Jello Salad.
“You can’t know how happy I am to find your recipe! My Grandmother always made them, but I’m sure she didn’t have a written recipe. I even bought the red hots, and was going to experiment, but never have. Thank you so much!”
-Joyce
Recipe at a glance
- Nostalgic & comforting – Red hot apples are a classic old-fashioned treat that instantly bring back cozy family memories.
- Beautifully festive – Their vibrant red color makes them perfect for holidays, especially Christmas or Valentine’s Day.
- Quick & easy – Just a handful of ingredients and less than 30 minutes to make.
- Versatile – Serve as a side dish with pork, as a sweet treat, or even as a topping for ice cream or pancakes.
- Make-ahead friendly – You can prepare them in advance and let them soak for even richer flavor and color.
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Ingredients and tools you will need
With only four ingredients, these apples are not only super simple to prepare, but also a treat that’s easy on your budget. To make this red hot cinnamon apples recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Tart Apples – Granny Smith or Jonathan apples work best. Their firm texture holds up during cooking, and their tartness balances the sweet cinnamon syrup.
- Red Hots (Cinnamon Imperials) – These candies melt into the syrup, giving the apples their signature fiery cinnamon flavor and bright red color.
- Sugar – Enhances sweetness and smooths out the sharp spice from the Red Hots.
- Water – Creates the base for the syrup that the apples simmer in, allowing them to soften and soak up all that cinnamon goodness.
Substitutions and variations
- Apples – Tart varieties like Granny Smith or Jonathan work best, but Golden Delicious, Honeycrisp, Fuji or Jazz can also be used.
- Red Hots – If you can’t find cinnamon imperials, substitute with cinnamon extract and a few drops of red food coloring. The flavor will be slightly different but still delicious.
- Sugar – You can reduce or omit the sugar if you prefer less sweetness since the candies already add plenty. Brown sugar can also be used for a deeper flavor.
- Spices – Boost the flavor with a pinch of ground cinnamon, nutmeg, or cloves if you’d like a warmer spice profile.
How to make Red Hot Cinnamon Apples
Step 1: Peel, core, and slice the apples; set aside. In a large saucepan, bring the water, Red Hots, and sugar to a boil over medium-high heat. Reduce heat to medium-low and simmer until the candy dissolves.
Step 2: Add the apples and simmer uncovered until tender, about 5 minutes.
Step 3: For a deeper red color, let the apples soak in the syrup for several hours.
Serving suggestions
- Holiday Side Dish – Bright red and full of cinnamon flavor, these apples are perfect for Christmas or Valentine’s Day dinners.
- With Pork or Ham – Their sweet-tart flavor pairs beautifully with savory meats like Chili-Rubbed Air Fryer Bone-In Pork Chops, Southern Fried Cabbage with Smoked Sausage, or Pineapple Glazed Ham.
- As Dessert – Serve warm with vanilla ice cream, homemade whipped cream, or even over pound cake for a simple yet nostalgic treat.
- Breakfast Twist – Spoon over oatmeal, yogurt, or buttermilk pancakes for a cozy morning meal.
- Snack or Lunchbox Treat – Enjoy chilled on their own for a sweet, cinnamon-spiced snack.
Storage, freezing and reheating instructions
Storage. Once the apples have cooled, transfer them along with any syrup into an airtight container with a lid and store them in the refrigerator. Consume within five days.
Freezing. Freezing will change the texture of the apples, leaving them watery and spongy. Therefore, I do not recommend freezing this recipe.
Reheating. Cinnamon apples can be served either hot or cold. To reheat, transfer a serving of apples into a microwave safe dish. Reheat in the microwave for a minute or two until heated through. You can also reheat them in a saucepan on the stove over medium low heat for 10-15 minutes.
Instant Pot instructions
Combine the water, candy and sugar in the metal insert of the Instant Pot. Bring the water to a simmer using the SAUTE function until the candy and sugar are dissolved. Turn the SAUTE function off.
Add the apples and stir to coat them in the candy syrup. Secure the lid, select the MANUAL function and set the cook time for five minutes. Allow the pressure to release naturally.
Slow cooker instructions
Bring the water, candy and sugar to a boil in a saucepan over medium heat. Simmer until the sugar is dissolved. Dump the apples into the insert of the slow cooker. Pour the hot syrup over the apple and stir to coat. Cook the apples on high for one hour or on low for two hours.
Canning instructions
- Cook the apples in the candy syrup for five minutes then remove from the heat.
- Pack the apples into clean and sterilized pint or quart jars. Pour any candy syrup from the pot over the apples, leaving ½-inch of headspace.
- Secure the jars with a lid and a band.
- Process using the water bath canning method for 20 minutes.
- Remove the jars from the hot water and cool at room temperature.
- Remove the bands and test the lids for a seal after 24 hours. Store canned apples in a cool, dry place for up to 18 months.
Red Hot Cinnamon Apples FAQ’s
The peels will not break down during cooking and they won’t absorb the cinnamon candy syrup. I prefer to take the extra step and remove the peels, but it’s your choice.
Look for Red Hots in the candy aisle of your grocery store. I usually find them packaged in 5-ounce cardboard boxes rather than plastic bags. You could also use Hot Tamales candy, but I find these candies don’t have the same strong cinnamon flavor as Red Hots.
If you can’t find Red Hots in the candy aisle, check the baking aisle for cinnamon imperial sprinkles. Cinnamon imperials is the generic name for Red Hots. However, this may be a more costly option. If you don’t have an urgent need for cinnamon imperials right away, I recommend waiting until closer to the holidays. I can alway find large, cheap bags of cinnamon imperial candies at the grocery store around Christmastime.
Yes, but you may need to add 10-15 minutes of additional cook time.
When it comes to cooking and baking, some varieties of apples hold up better than others. Choose an apple with a firm texture that will keep its shape under intense heat. I used Granny Smith apples, but other varieties to consider include Golden Delicious, Honeycrisp, Fuji or Jazz.
Tried This Recipe? Let Me Know!
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If you made Red Hot Cinnamon Apples, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Red Hot Cinnamon Apples
Ingredients
- 6 medium tart apples
- 2 cups water
- ¾ cup Red Hots cinnamon imperials candy
- ⅓ cup sugar
Instructions
- Peel, core and slice the apples and set aside.
- Bring the water, candy and sugar to a boil in a large saucepan over medium high heat. Reduce heat to medium low and simmer until candy has dissolved.
- Add the apples. Simmer uncovered until the apples are tender, about five minutes. Remove the apples from the heat and allow them to cool slightly before serving. For a deeper red color, let the apples continue to soak in the syrup for several hours.
- Remove the apples with a slotted spoon into serving dishes. Drizzle any remaining syrup over the top.
Video
Notes
- Apple choice: Tart varieties like Granny Smith or Jonathan hold their shape best, but sweeter apples will work too—just adjust sugar to taste.
- Color & flavor: For a deeper red color and stronger cinnamon flavor, let the apples soak in the syrup for several hours or overnight.
- Cooking tip: Be careful not to overcook the apples; they should be tender but not mushy.
- Make ahead: These apples can be prepared a day in advance and stored in the fridge. Reheat gently on the stove before serving.
- Presentation: Use a slotted spoon to serve the apples, then drizzle extra syrup over the top for a glossy finish.
You are so welcome, Joyce! I hope you enjoy them.
You can’t know how happy I am to find your recipe! My Grandmother always made them, but I’m sure she didn’t have a written recipe. I even bought the red hots, and was going to experiment, but never have. Thank you so much!
Yes would love canning info
My grandmother use to make these we always had them with Roast beef and for the holidays but she canned them because she always had them on the pantry shelf the other thing is she always had cloves in the jars. I always loved the flavor of the cloves in the apples
They tasted delicious. Not as red color as the picture here. I might try one cup of water next time or add more red hots to get the dark red color.. would make them again
Hi Sandra! I’m sure you can, I’ve just never done it so I can’t offer any tips. I plan on revisiting this recipe in the spring once traffic for this post starts to die down to update the pictures and add more info to the post. That is a great suggestion. I will see if I can get back to you with some info on canning.
Can you can these red hot apples? Thank you for the recipe.
I too remember my mother making these delicious apples. She made them in the microwave. My apples got a little over cooked. But must say they make an amazing applesauce. And taste great on the Christmas ham. Thank you for posting your recipe.
Thank you for the recipe, Edna!
This is a wonderful recipe to use with the apple rings. I have made this every Christmas breakfast for 50 years. This year, not one single grocery store has these prepared apple rings, so I am thankful to find your recipe.
Sausage Wheel
Brown in heavy 10″ oven proof skillet 1- 8 oz package Brown and Serve Sausage and
1 tablespoon oil
Arrange sausage in spoke fashion in skillet – do not pour off fat.
Drain and 1- 14 oz. Spiced crabapple rings (about 7 rings)
reserve juice
Place one ring in center of skillet making hub for spokes. Set aside
Mix 1 beaten egg
½ cup oil
1 cup buttermilk
1 cup self rising flour
½ cup firmly packed brown sugar
1 cup quick cooking rolled oats (uncooked)
Spread ½ batter evenly over sausage and apple ring. Arrange remaining rings over batter and cover with remaining batter.
Bake 25 minutes at 400 degrees or until brown.
Invert on serving plate and serve with spicy syrup
Spicy Syrup
Add water to reserved crabapple juice to make 1 cup.
Add 1 cup sugar.
Bring to a boil, stirring occasionally. Remove from heat.
Stir in 2 tablespoons butter.