1/4 cup water
4 tart apples
1 bottle of red hots (can substitute with cinnamon to make traditional applesauce)
Wash and peel apples.
Slice apples into quarters and then each quarter into two or three more pieces and place in a saucepan.
Add water and cover the pan, cook apples on low-medium heat until tender.
Remove apples from heat and add redhots.
Beat applesauce with a spoon until redhots dissolve.
Serve hot or cold.
My grandma’s red hot applesauce has been a tradition in my family for decades. It’s a simple dessert - just applesauce and cinnamon candy - but it’s sweet and warms our hearts every holiday. This vintage recipe is the closest I could find to grandma’s without revealing our family recipe secrets.