Go Back
–+ servings

Red Hot Cinnamon Apples

Red Hot Cinnamon Apples are a classic, old-fashioned treat enjoyed for generations. This sweet and spicy dish combines the natural tartness of fresh apples with the warm, comforting flavors of cinnamon and spices. The vibrant red color, imparted by the Cinnamon Red Hot Candies and a touch of food coloring, makes these apples a visually stunning addition to any table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Side Dish, Snack
Cuisine American
Servings 6
Calories 706 kcal

Ingredients
  

  • 8 to 10 pounds fresh apples
  • Ball Fruit-Fresh
  • 1 1/2 cup sugar
  • 1/2 cup Cinnamon Red Hot Candies
  • 2 sticks cinnamon
  • 2 tsp whole cloves
  • 1 tsp ginger
  • 2 cup water
  • 1 1/2 cup vinegar
  • 2/3 cup light corn syrup
  • 2 tbsp red food coloring

Instructions
 

  • Begin by thoroughly washing, coring, and peeling the fresh apples. Once peeled, slice the apples lengthwise into eight equal wedges. Treat the apples with Ball Fruit-Fresh according to the package instructions to prevent the apples from turning brown.
  • Combine the sugar, Cinnamon Red Hot Candies, cinnamon sticks, whole cloves, ginger, water, vinegar, light corn syrup, and red food coloring in a large saucepot. Slowly bring this mixture to a boil, stirring occasionally to ensure the ingredients are well combined.
  • Drain the apple wedges and carefully add them to the boiling syrup mixture. Cover the saucepot and allow the apples to simmer gently for 4 minutes or until tender but still holding their shape.
  • Pack the hot apple wedges into sterilized jars using a slotted spoon, leaving 1/2 inch of headspace at the top of each jar. Ladle the hot syrup over the apples, maintaining the 1/2-inch headspace.
  • Use a nonmetallic utensil to remove any air bubbles that may have formed in the jars. Wipe the rims of the jars clean with a damp cloth and adjust the two-piece caps, ensuring they are fingertip-tight.
  • If necessary, process the jars in a boiling-water canner for 15 minutes, adjusting the processing time according to your altitude. After processing, remove the jars from the canner and let them cool completely on a wire rack before storing them in a cool, dark place.

Nutrition

Calories: 706kcalCarbohydrates: 184gProtein: 2gFat: 1gSodium: 33mgPotassium: 664mgFiber: 16gSugar: 158gVitamin A: 3217IUVitamin C: 28mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!