Red Hot Applesauce: A Fiery Twist on a Comfort Classic
There’s a certain magic in the air when autumn leaves begin to swirl, a scent that always takes me back to my grandmother’s kitchen. It wasn’t just the aroma of baking pies or simmering stews; it was the distinct, sweet-spicy perfume of apples cooked with care. One particular memory stands out: a vibrant, ruby-red applesauce, flecked with cinnamon and possessing a warmth that was more than just temperature. It was “Red Hot” applesauce, a childhood treat that was both comforting and delightfully surprising, a true testament to how simple ingredients can create something utterly enchanting.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Servings: 8-10
- Yield: Approximately 6 cups
- Dietary Type: Vegetarian, Gluten-Free
Ingredients
- 8 medium apples, Granny Smith apples are a good choice for their tartness and firm texture, but a mix of varieties can also be delightful.
- 3/4 cup red cinnamon candies (like Hot Tamales or similar cinnamon-flavored hard candies)
- 1/2 cup sugar substitute, such as Equal or another granular sweetener that measures cup-for-cup like sugar.
- 3/4 cup water
Equipment Needed
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Stirring spoon or spatula
- Measuring cups and spoons
Instructions
- Begin by preparing your apples. You can core them if you prefer, but peeling is not necessary. I personally enjoy the subtle texture the peels lend to the finished applesauce, adding a rustic charm and a touch more fiber.
- Once cored (if you chose to do so), dice the apples very fine. The finer the dice, the quicker the apples will break down and the smoother your applesauce will become. Aim for pieces no larger than a quarter-inch.
- Now, tumble all the prepared ingredients into a large pot or Dutch oven: the finely diced apples, the red cinnamon candies, the sugar substitute, and the water.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the candies begin to dissolve and the ingredients are well combined.
- Once boiling, immediately reduce the heat to the slowest simmer you can arrange on your stove. This is a crucial step to prevent the sauce from scorching on the bottom of the pot. A very gentle simmer allows the apples to break down slowly and evenly without burning.
- Cover the pot and allow the applesauce to simmer. You will want to stir occasionally to prevent sticking and to ensure even cooking.
- Continue to cook, stirring, until you reach your desired consistency. The longer you cook, the finer the texture of the applesauce will become, as the apples will break down more thoroughly.
- I usually cook it about 3 hours for a wonderfully smooth yet still slightly textured applesauce. You’ll notice the mixture gradually thicken and the vibrant red color develop as the cinnamon candies dissolve.
Expert Tips & Tricks
The beauty of this recipe lies in its simplicity, but a few chef-inspired touches can elevate it further. If you’re short on time, or prefer a silkier texture, you can use an immersion blender to briefly pulse the sauce after about 2 hours of cooking. Be careful not to over-process if you still want some texture. For a deeper, more complex cinnamon flavor, consider adding a cinnamon stick to the pot during the simmering process; remove it before serving. If your apples are particularly tart, you might find you need a touch more sugar substitute, so taste and adjust towards the end of cooking.
Serving & Storage Suggestions
This “Red Hot” Applesauce is incredibly versatile. It’s fantastic served warm as a side dish alongside roasted pork or chicken, offering a sweet and spicy counterpoint to savory meats. It’s also a star atop French toast, pancakes, or waffles for a breakfast that’s anything but ordinary. Dollop it onto vanilla ice cream for a delightful dessert.
For storage, allow the applesauce to cool completely. Transfer it to an airtight container. It will keep in the refrigerator for up to 1 week. If you plan to store it for longer, it freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave before serving.
Nutritional Information
Here is an estimated nutritional breakdown per serving (assuming 10 servings):
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 110.1 kcal | |
| Calories from Fat | 0.7 kcal | |
| Total Fat | 0.1 g | 0% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 1.8 mg | 0% |
| Total Carbohydrate | 28.4 g | 9% |
| Dietary Fiber | 3.3 g | 13% |
| Sugars | 22.8 g | 46% |
| Protein | 0.6 g | 1% |
Note: Nutritional values are estimates and can vary based on the specific types and brands of ingredients used.
Variations & Substitutions
While the classic “Red Hot” flavor is hard to beat, feel free to experiment! For a milder spice, you can reduce the amount of red cinnamon candies or substitute a portion with regular cinnamon. If you want to lean into the heat, add a pinch of cayenne pepper along with the candies. For a deeper flavor profile, consider using a mix of apple varieties – perhaps a tart Granny Smith balanced with a sweeter Honeycrisp. If you’re looking to avoid artificial sweeteners, you can use honey, maple syrup, or another natural sweetener, though you may need to adjust the quantity to your taste and the overall consistency might change slightly.
FAQs
Q: Can I use other types of apples besides Granny Smith?
A: Absolutely! While Granny Smiths offer a nice tartness, you can use a blend of apples. Softer apples will break down faster, so keep an eye on cooking time if using a majority of them.
Q: How do I get a smoother applesauce if I don’t like the texture of the peels?
A: If you prefer a smoother applesauce and dislike the texture of peels, you can certainly peel the apples before dicing and cooking them.
Q: The sauce seems too thin. How can I thicken it?
A: The sauce will thicken as it cools. If it remains too thin after the full cooking time, you can uncover the pot for the last 30 minutes of simmering to allow some of the liquid to evaporate, or use an immersion blender to achieve a thicker, smoother consistency.
Q: Can I make this recipe without red cinnamon candies?
A: While the red cinnamon candies are key to the “Red Hot” flavor and color, you can achieve a traditional cinnamon applesauce by omitting them and increasing the amount of ground cinnamon to your liking, perhaps adding 1-2 teaspoons. You may also want to increase the sugar substitute slightly as the candies contribute sweetness.
Q: How long does it take for the red color to develop?
A: The vibrant red color will begin to emerge as the cinnamon candies dissolve during the simmering process. It typically takes about an hour or so to see a noticeable red hue, which will deepen as it continues to cook.
This “Red Hot” Applesauce is more than just a condiment; it’s a delightful journey into a more vibrant and exciting world of comfort food. It’s a testament to the fact that sometimes, the most memorable flavors come from the simplest, yet most unexpected, combinations. Gather your apples, embrace the warmth, and prepare for a taste sensation that’s sure to become a new favorite.