Introduction

Red Hot Cinnamon Apples are a delightful twist on a classic dessert, featuring tender apples simmered in a spicy, sweet red syrup. This vibrant and flavorful dish is perfect for cozy nights or festive gatherings.

The image shows two white dishes filled with bright red, glossy poached apples in syrup. One is a deep white bowl on the right, filled with several whole poached apple pieces, smooth and shiny, with some syrup coating the edges. The other is a smaller white plate with a white bowl on top of it, each containing more poached apple pieces in syrup; a spoon lifting a large, shiny piece from the bowl is visible. The background is a blue patterned cloth on a white marbled surface, with an apple and small red berries scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds apples (Jonathon apples work best)
1 cup water
2 cups sugar
1/2 cup Red Hot candies
Red food coloring (optional)

Instructions

Step 1: In a medium to large saucepan, heat the water, sugar, and Red Hot candies until it comes to a boil and the candies begin to melt. Turn off the heat.
Step 2: Peel and quarter the apples.
Step 3: Add the apples to the red syrup and turn the heat to high, stirring often. Bring to a full boil until the syrup is almost boiling over; then lower the heat to medium.
Step 4: Continue to cook and stir the apples until they are tender and have absorbed the red color. For a more vibrant red, add red food coloring while they are cooking. Stir often.
Step 5: Gently ladle the apples into a serving dish and let cool. If desired, top with chopped pecans for added texture.

Tips & Variations

Use firm apples like Jonathon or Granny Smith to ensure they hold their shape during cooking.
Adding a pinch of cinnamon or nutmeg can enhance the warm flavors.
For a less spicy version, reduce the amount of Red Hot candies or substitute with cinnamon sticks.

Storage

Store the Red Hot Cinnamon Apples in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving to retain their tender texture and warm flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can use other firm apples like Granny Smith or Fuji. Softer apples may become too mushy during cooking.

What if I don’t have Red Hot candies?

If you don’t have Red Hot candies, you can substitute with cinnamon sticks and a pinch of ground cinnamon, but the syrup won’t have the same distinct spicy kick and vibrant red color.

Red Hot Cinnamon Apples Recipe

Print Recipe

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4.6 from 80 reviews

Red Hot Cinnamon Apples are a vibrant and delicious dessert featuring tender apples simmered in a spicy red cinnamon syrup. This recipe combines the sweetness of apples with the bold heat of Red Hot cinnamon candies for a warm, flavorful treat perfect for fall or any time you crave a spicy-sweet dessert.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Apples

3 pounds apples (Jonathon apples work best)

Syrup

1 cup water
2 cups sugar
1/2 cup Red Hot cinnamon candies
Red food coloring (optional)
Chopped pecans for topping (optional)

Instructions

Prepare the syrup: In a medium to large saucepan, combine water, sugar, and Red Hot cinnamon candies. Heat the mixture over medium heat until it comes to a boil and the candies begin to melt, then turn off the heat.
Prepare the apples: Peel the apples and cut them into quarters to ensure even cooking and easier absorption of the syrup.
Cook the apples: Add the quartered apples to the red syrup in the saucepan and turn the heat to high. Stir often and bring the mixture to a vigorous boil until the syrup nearly boils over, then reduce the heat to medium.
Simmer until tender: Continue cooking and stirring the apples frequently until they become tender and have absorbed the red cinnamon color. For a more intense red hue, add a few drops of red food coloring during cooking while stirring often.
Serve: Carefully ladle the cooked apples and syrup into a serving dish. Allow to cool slightly. If desired, sprinkle chopped pecans over the top before serving for added texture and flavor.

Notes

Jonathon apples are recommended for their balance of tartness and sweetness, but Granny Smith or Honeycrisp can also work.
Red food coloring is optional and only needed if a more vibrant color is desired.
Chopped pecans add a nice crunch but can be omitted for a nut-free version.
Be careful when boiling the syrup to prevent it from boiling over.
Store leftovers in the refrigerator and consume within 3-4 days.

Keywords: Red Hot Cinnamon Apples, cinnamon apples, spiced apple dessert, apple recipe, fall dessert