Red Hot Applesauce Jello. If you’re old-school, your mouth is probably already watering. If you’re a bit younger, I can almost hear asking what the heck this concoction I speak of is. It’s one of those classic recipes that everyone made in the 1950s and 1960s, but that seems to have been forgotten about. The first thing you need to know about it is that it’s delicious. The second thing you need to know is that it’s easy to make. It doesn’t get much better than that.
My mom wasn’t a big Jello fan, so she never made it. But when I’d go visit my dad, my step mom’s family would make applesauce jello bars because they were easy, inexpensive, and apparently I was impressed! I could seriously eat my weight in those tasty bars. I always have fond memories of childhood where those bars are concerned, so when I whip up my Red Hot Applesauce Jello, I get a blast of delicious flavor and some major nostalgia. You might or might not get the nostalgia factor when you make these, but you’ll definitely get a flavor blast you’ll love.
Red Hot Applesauce Jello isn’t difficult to make. In fact, it’s really simple and practically foolproof. You need just 4 simple, easy to find ingredients, and some time. It’s also fairly low calorie, and cheap to make. It has a sweet flavor with a bit of a cinnamon kick, in the same vein as these Spicy Red Velvet Cupcake Cones. If you ever had Red Hots as a kid, you’ve probably already guessed fairly accurately how this Jello treat tastes. If you haven’t get ready for a taste sensation.
Red Hot Applesauce Jello recipe
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There are a few things you’ll want before you make this recipe. One, of course, is Jello, and another is applesauce. However, you’ll also need some Red Hots cinnamon candies. They can be a wee bit difficult to find in the offseason but not impossible. If you’re making this into bars, you’ll want a cutter. I find that these cookie cutters make a gorgeous, uniform shape. People will be so impressed, and your potluck dish will look sooo fancy, And, a good casserole dish to carry your treats is always a good choice, too.
Nutritional information is provided as a courtesy, and may not be accurate.
See how easy that Red Hot Applesauce Jello recipe is? I mean, it takes 10 minutes, and then you just wait overnight. Boom. Easy deliciousness that everyone will love. The only thing hard thing about this recipe is having to wait overnight to enjoy it. After you’ve tried it once, those 6 to 8 hours of chill time will feel like forever.
You can also make this in a 13×9 baking dish and make bars instead of cups. It’s great for family get-togethers, pot lucks, or even a classroom party if your school allows homemade treats. And with that bright red color and cinnamon kick, it’s definitely a winner during the holidays. Whatever the occasion, once people get their hands on this treat, you can be sure that you won’t have any leftovers to take home. So maybe save a bit for yourself.
This Red Hot Applesauce Jello is so easy to make and so good, there’s really no reason not to make it. I mean, it’s 10 minutes. This is literally the easiest recipe you’ll ever make, and the taste is absolute cinnamon Jello heaven. So get out your pot, set aside 10 minutes, and get ready to create the most delicious Jello dessert you’ve ever had in your life.
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Also, you may make your jello in advance and keep it in the fridge for up to 7–10 days, ensuring you will always have a child-friendly treat after meals.
Whisk together 1 cup of hot water with 1 packet of jello in a large bowl. Add 1 cup of cold water to the mixture and whisk it in. Pour the mixture into a jello mold and add some fruit, if desired. Let the jello set in the refrigerator for 2 to 3 hours, then serve.
It's important to use the right amount of water, as using too much or too little can affect the taste and texture of the Jell-O. Additionally, you can add fruit, whipped cream, or other ingredients to enhance the flavor.
Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water or other liquid for your particular needs. One (3-ounce) package of flavored, sweetened gelatin needs 2 cups of water.
If you are preparing the Jello with hot water, the water needs to cool down before you put it in the fridge. If you put it in too soon, you're putting the other food in the fridge at risk because it will no longer be properly cooled if you put in something hot.
When Jell-O freezes, the tiny pockets of liquid trapped inside harden and expand, but the gelatin itself stays flexible and pliable. What you end up with is a blend of hard and soft textures in a cool, chewy treat. Shockingly, you can eat it straight out of the freezer before it thaws without hurting your teeth.
If you are making a larger batch, you can use a muffin baking pan to keep the round containers standing straight while the gelatin is setting in the fridge. A half-sphere container with a flat top is the next best choice.
The boiling water is important because it helps to fully dissolve the Jello powder and ensures that it will set properly. On the other hand, if you were to use only cold water, it would not dissolve the Jello powder as effectively and could result in a mixture that doesn't set properly or has lumps in it.
1 small box of jello yields about 15 jello shots (2 cups of liquid). 2 boxes (or 1 large 6 oz. box) yield 30 shots, which will fit nicely on a baking sheet to transport them easily to the refrigerator.
Entire cookbooks were devoted to lime Jell-O, according to Belluscio, often instructing cooks to add a tablespoon of vinegar to cut the sweetness when using flavored gelatins in savory vegetable salads.
“Gelatin, the primary ingredient in Jell-O, is derived from collagen, a protein found in the connective tissues, bones, and skin of animals," Sabat says. "Historically, gelatin was obtained by boiling the bones and tissues of animals, such as cows or pigs, to extract collagen.
Too much liquid will make it soupy. The ideal ratio of gelatin to liquid is 2 tablespoons (1 envelope) of gelatin per cup of liquid. With this ratio, the gelatin will thicken the liquid, but it will still be smooth and easy to eat.
Pectin. Pectin is a mucilaginous substance (gummy substance extracted from plants), occurring naturally in pears, apples, quince, oranges, and other citrus fruits. It is used as the gelling agent in traditional jams and jellies.
While Jello can last around seven to ten days in the refrigerator if stored correctly, it's best to consume it within the first week to enjoy its optimal texture and taste. If you have any doubts or notice any signs of spoilage, it's safer to discard it.
The time it takes for Jell-O to partially set can vary, but generally, it starts to thicken within 1-2 hours in the refrigerator. However, it might not be fully firm until around 4 hours or more, depending on the recipe and the temperature of your refrigerator.
Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency. Add other fruit into Jello, spread evenly. Place back into refrigerator for about 2-3 more hours. Enjoy!
Does jello harden at room temperature? Generally speaking, most jello sets in 2-4 hours. Unless you make an extra-large jello dessert, 4 hours will be enough for gelatin to harden.
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Red Hot Applesauce Jello recipe
Red Hot Applesauce Jello recipe
