Cinnamon Red Hots Pineapples Recipes

RED-HOT CINNAMON PICKLES

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.

IMPERIAL CINNAMON RED HOT® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
• Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.

CINNAMON "RED HOTS" PINEAPPLES

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!

CINNAMON SUGAR PINEAPPLE

Steps:

• Lightly oil a barbecue plate and heat on high.
• Peel pineapple and slice into even lengths. Combine sugar, lime rind and cinnamon in a shallow dish. Pour melted butter into a seprarate shallow dish. Dip a slice of pineapple into melted butter, then coat with sugar mixture, shaking off excess.
• Cook pineapple on barbecue for 2-3 minutes each side, until golden brown.

RED-HOT CANDY FLUFF

Steps:

• In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving.

HOT APPLE PINEAPPLE CIDER

Steps:

• Cut orange slices in half. Using a wooden toothpick, poke holes in the peel of each orange slice at 1/2-in. intervals. Insert a clove into each hole; set aside., In a large saucepan, bring apple juice and cinnamon stick to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the pineapple juice, honey, lemon juice, zest and nutmeg; return to a boil. Reduce heat; cover and simmer for 5 minute. , Discard cinnamon stick. Garnish with orange slices. Serve warm with additional cinnamon sticks for stirrers if desired.