Cinnamon Red-Hot Candy Stewed Apples

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READY IN: 40mins
Recipe by Chicagoland Chef du

I love cinnamon red hot candy apples! This recipe was graciously submitted to the Chicago Tribune by Liz Clark in June, 1998.

Ingredients Nutrition

  • 8 large apples, firm, cored and peeled
  • 1 12 cups water
  • 9 ounces cinnamon red-hot candies


  1. Cut peeled & cored apples into wedges.
  2. Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies.
  3. Over medium-high heat, bring to a boil, stirring constantly.
  4. Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples.
  5. Serve warm or at room temperature.

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