CINNAMON "RED HOTS" PINEAPPLES
This is an amazing looking and tasting dish. It tastes exactly as the name says! Kids absolutely love it because of the Red Hots flavor and the fact that it's made with candy! It goes with just about everything, but I like to make it at the holidays. I also make it and put it into small mason jars to give away as gifts. My sister-in-law loved hers so much she decided to use the liquid as the base for a Pineapple/Red Hots Martini. She also puts some of the fruit on a toothpick as a garnish. Obviously, for adults only on that one! Recipe note: 1. Buy the pineapple chunks (not rings or pieces) in juice (not heavy syrup.) 2. I buy the cinnamon imperials by the bag, 2 for $3, in the grocery store candy isle but I have since seen it at the local dollar store so shop around. 3. This is a make-ahead recipe. It usually takes 5-7 days for the red liquid to saturate the pineapples. They are ready when the red goes all the through the pineapple chunk.
Provided by Gidg9088
Categories Pineapple
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Open the can of pineapples and drain the juice into a saucepan.
- Empty the remaining pineapples in the can into a mason jar or heatproof sealable container.
- Empty the bag of cinnamon imperials into the saucepan as well.
- Heat on low until the candy has dissolved into the pineapple juice, stirring often. Be patient, this step takes time, don't rush it.
- Pour the hot pineapple juice/cinnamon imperial liquid over the pineapples and seal the container.
- Put the container in the refrigerator for 5-7 days (or however long it takes the liquid to saturate the pineapple chunks thoroughly.).
- Serve cold or at room temperature.
- Enjoy!
Nutrition Facts : Calories 42.5, Fat 0.1, Sodium 0.7, Carbohydrate 11.1, Fiber 0.6, Sugar 10.2, Protein 0.3
RED-HOT CINNAMON PICKLES
These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
Provided by ShellyORN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT14h15m
Yield 48
Number Of Ingredients 12
Steps:
- Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
- Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
- Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
- Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
- Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
- Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
- Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
- Heat cucumbers and syrup to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 14.3 mg, Sugar 11 g
MIKAEL'S WASSAL
Apple cider, cranberry juice, and pineapple juice are spiced with cinnamon and served hot. This is a nice cold day beverage that pumps the family up with vitamin C and warms them from the inside out. Great for anyone from 1 to 99!
Provided by Heather M Howard
Categories Drinks Recipes
Time 1h5m
Yield 48
Number Of Ingredients 5
Steps:
- Pour the pineapple juice, cranberry juice and apple cider into a large pot. Heat until almost boiling, then stir in the red hot candies. Continue stirring until they dissolve so that they do not end up stuck to the bottom of the pot. Set the heat to low, and let it simmer all day if you like. Ladle into glasses or cups, and dust with cinnamon before serving.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 25.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 12.9 mg, Sugar 19.9 g
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