Sunday, December 18

Cinnamon Red-Hot Candy Jello - A Family Tradition

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One Christmas tradition 
we can't live without at our house is
Red-Hot Candy Jello!
If I don't make it for our Christmas dinner
{and thanksgiving!}, disappointment abounds.

It probably sounds like a strange recipe
if you've never heard of it before,
but - trust me - it's so delish.
Here's the drill . . .

Cinnamon Red-Hot Candy Jello
  • 1 - 5 oz pkg. cherry Jello
  • 1/2 cup cinnamon Red-Hot candy
  • 1 - 20 oz. can crushed pineapple
  • 2 cups apples peeled & chopped


In a small saucepan, heat red-hot candy in a 1/2 cup of water. Meanwhile, in a separate pan, dissolve Jello in 1 1/2 cups hot water.  
Using a strainer, pour water with dissolved red-hot candy into the pan with dissolved Jello. {TIP: the red-hot candy will not dissolve entirely. You just want the outer-candy flavoring to melt off. That's why you strain the liquid.}
After straining the liquid out, wipe the remaining candy {while it is still warm} out of the saucepan with a paper towel & throw away.
This is much easier than cleaning it up after it hardens again!

In a 9x13 pan, add the Jello mixture to the chopped apples & the can of crushed pineapple. {Drain some of the liquid off the pineapple before adding it in.} TIP: only canned pineapple will work - Jello will not set up if you use fresh.

Refrigerate & serve with fresh whipped cream. 

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