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Let me take you back to a holiday season from my childhood—a time when the air was crisp, the houses twinkled with lights, and our next-door neighbors would drop off a festive jar of homemade red hot applesauce every Christmas. It wasn’t just any applesauce; this one was a bold, bright red thanks to those cinnamon candies that have been around since the 1930s. I remember my curiosity when I first saw that vibrant jar, wondering how something as simple as apples could be transformed into such a standout treat. It’s been years since, but I still find myself craving that warm, spicy sweetness whenever fall rolls around.
This Red Hot Applesauce recipe is all about the perfect balance of cozy and zesty. The apples cook down into a velvety, slightly chunky consistency that hugs every bit of those cinnamon red hots, infusing a gentle heat and a lovely red hue into each spoonful. The cider adds a hint of tartness that cuts through the sweetness, while a touch of vanilla brings it all together for a comforting, fragrant finish. It’s like a warm hug in a bowl, with just the right amount of nostalgic kick!
It’s the kind of recipe you’ll want to make for a cozy family dinner, where everyone piles onto the couch with steaming bowls and fuzzy blankets. Or, picture it at your next holiday gathering—a pretty bowl of this red-tinted applesauce next to a roast, with the whole room buzzing about its unique, sweet-spicy flavor. It’s also a delightfully simple option to whip up on a weeknight, especially when you’re in the mood for a sweet side that’s a little outside the norm.
The process is straightforward too—peel and chop some apples, let them bubble away with apple cider, sugar, vanilla, a pinch of salt, and those iconic candy red hots. Before you know it, your kitchen will be filled with the scent of apples and warm cinnamon. You can keep it chunky for a more rustic feel or blend it smooth if that’s more your style. And don’t worry about it being too sweet—adjusting the sugar to match your apples makes it just right.
Trust me, once you’ve tried this Red Hot Applesauce, you’ll be thinking up all sorts of ways to use it—on pancakes, alongside pork chops, or even just by the spoonful when no one’s looking (no judgment here!).
Red Hot Applesauce
When I was growing up, our next-door neighbors gave out jars of their homemade, retro-inspired red hot applesauce every year around Christmastime. It always looked so festive with its bright red coloring complementing the green ribbon around the jar. Those cinnamon red hots were first introduced in the 1930s, and once people realized they could be incorporated into gelatins and applesauce, they were an even bigger hit.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 5 cups 1x
- Category: Sides & Sauces
Ingredients
- 5 pounds cooking apples (see Notes), peeled, cored, and cut into eighths
- 1 1/2 cups apple cider
- 1/2–3/4 cup sugar (see Notes)
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons candy
- red hots
- 1/4 teaspoon kosher salt
Instructions
- In a 6-quart stockpot, combine the apples, cider, sugar, vanilla, candy red hots, and salt. Stir. Cook over medium heat, stirring occasionally, until the mixture comes to a boil, about 18 minutes. Reduce the heat to the lowest simmer and cook, uncovered, for 45 to 60 minutes, until the apples are soft.
- Use a wire potato masher to mash the apples to the consistency you like: less for slightly chunky applesauce and more for smooth. Or use an immersion blender to make a smooth sauce. Pour into bowls and serve.
Notes
- Cooking apples, like McIntosh or Empire, will make a sweeter sauce; add a tart apple, like Granny Smith, to make the flavor more complex. Depending on the type of apples used, the cook time will vary, so check after 40 minutes to determine how much longer to cook. The apples should be quite soft and easy to mash.
- Different apples will also have different degrees of sweetness—remember that the red hots will add a bit of sugar as well. You may wish to use slightly less than 3/4 cup sugar in the cooking process and taste after the sauce is mashed, adding a tablespoon or more as desired to the final product.
Give this recipe a try, and let me know how it turns out for you! Did you make any tweaks or add your own flair? Maybe you prefer yours extra spicy or with a touch of lemon zest? I’d love to hear your take, so drop a comment and share your experience. Happy cooking, friends!
