Red Hot Cinnamon Apples

Bowl of Red Hots cinnamon apples with whole apples, a dish of candy and a box of Red Hots in the background.

4.72 from 21 votes

An old fashioned treat, spicy cinnamon candies give these Red Hot cinnamon apples their bright red color and sweet flavor.

Course Sides

Cuisine American

Cook Time 5

Total Time 5

Servings people

Calories 180kcal

Author Lisa B.

Ingredients

6 medium tart apples
2 cups water
3/4 cup Red Hots cinnamon imperials candy
1/3 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

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.

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 1/2-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.

Nutrition